Effect of substitution of milk fat by some different vegetable oils on the quality of set-type yoghurt

Set yoghurts were produced from reconstituted skimmed milk powder supplemented with vegetable oils (soybean, corn, sunflower, canola and olive oils) in place of the milk fat, and stored for 14 days at 4 +/- 1 degrees C. Some physical, chemical, microbiological and sensory properties of the samples were analysed on the 1(st), 7(th) and 14(th) days of storage. The use of different vegetable oils in the production of set yoghurts affected some of their properties. Regarding the properties investigated, significant differences were found between the samples during the storage period. The yoghurts made with corn and olive oil (1.5%) had better sensory properties than the other samples containing vegetable oils. Results obtained suggested that addition of vegetable oils (olive and corn) at a level of 1.5% (w/w) could be used for the production of set yoghurts containing poly- and mono-unsaturated fatty acids.