Aktar, Tugba2026-01-242026-01-2420220958-69461879-0143https://doi.org/10.1016/j.idairyj.2021.105245https://hdl.handle.net/20.500.12868/5704Yoghurt is a fermented dairy product that is in great demand for its nutrient content, bacterial activity and wide product range in terms of flavours and textures. Dairy products, but especially yoghurt, have extensive sensory advantages due to simple formulation variations that provide associated flavour acceptance. This study assessed the effect of different production methods (centrifugation, cloth bag, evaporation, and dairy solid addition) on the physicochemical, structural, and sensory properties of yoghurt. A total of 40 assessors were tested against selected modalities that were; colour, visual con-sistency, syneresis, spoon strength, firmness, sourness, oiliness, consistency, after taste, and general acceptance. Results showed that colour values (L), roughness, hardness, viscosity measurements and all tested sensory modalities were significantly different from the commercial production method for yoghurt (p < 0.05). Therefore, this study suggests that processing technique is intimately correlated with the above sensory attributes and alternative product reformulations for various sensory profiles are likely with different production technology selection. (c) 2021 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessExopolysaccharide-Producing StrainsLactic-Acid BacteriaWhey-Protein RatioLow-Fat YogurtsRheological PropertiesTexture PropertiesCheddar CheeseHeat-TreatmentSkim MilkTasteArticle10.1016/j.idairyj.2021.1052451252-s2.0-85118234970Q1WOS:000715635500004Q2