Can yoghurt syneresis be avoided?

The purpose of this research was to evaluate the physicochemical and sensory properties of a yogurt made with 3 levels of fat and using two types of stabilizer. A 2x3 bifactorial completely randomized design (CRD) was used. Factor A: Types of stabilizers 2 g/L of CC-729 and 30 g/L of Inulin; Factor B: Milk at 1% 2.5% and 4% fat which originated six treatments also a control was included (whole milk + unflavored gelatin) three repetitions were carried out resulting in 21 experimental units of 1000g. The physicochemical variables analyzed were: Syneresis viscosity pH acidity and °Brix whose results were evaluated through an analysis of variance in comparison to the witness through the significance test of Dunnett; resulting the factor A with incidence on all the variables besides the inulin presented better results; while the factor B did not present significant differences on any variable.