Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties

► Microfluidisation of milk (MM) modified the microstructure of low-fat yoghurts (LFY). ► Modification in microstructure improved the rheological and sensory properties. ► Higher pressures increased the effectiveness of MM in enhancing texture. ► Sensory profiles were dependent on gel particle size, microstructure and rheology. ► MM at ⩾50 MPa yielded LFY with similar creaminess and texture to full-fat yoghurt.