The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture

The influence of different levels of inulin on the quality of fat‐free yogurt production was investigated. Inulin was added to milk containing 0.1% of milk fat to give inulin levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurt produced from whole milk. The total solids ... View More