The investigation was undertaken to find out the optimum level of skim milk powder that could be incorporated to obtain the best quality yoghurt with acceptable flavour, body and texture. Addition of skim milk powder at 4% and 0.3% gelatin in the fresh milk after pre-heating. The yoghurt prepared with 4% SMP (Skim milk powder) was sensorily superior than that of control sample. The final product contained 4.18% fat, 5.41% protein, 26.39% total solids, 0.90% acidity and 73.61% moisture.
Skim milk powder, Gelatin, Yoghurt, Sensory quality
