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The objective of this study was to investigate the effect of fat content and   type of the starter culture (traditional or probiotic) on physico-chemical   quality, rheological and textural characteristics of the fermented dairy   products during 14 days of storage. Seven different fermented dairy products   of two different groups: stirred and set yoghurts were used in this study.   The rheological and textural characteristics of the analyzed type of   fermented dairy products after the production and during storage are   dependent on the chemical composition, particularly fat content. [Projekat   Ministarstva nauke Republike Srbije, br. III 46009

Influence of fat content and starter cultures on the quality of fermented dairy products