Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

• The effects of fat reduction on the textural properties of buffalo yoghurt are well described.
• More acceptable buffalo yoghurt could be produced from milk with 3 g/100 g fat.
• Fat content of buffalo milk has a crucial role in yoghurt gel functionality.
• Higher syneresis related to a reduction in pH was observed in yoghurt (1.5 g/100 g fat) during storage.

The objective of this study was to investigate the effect of reduced fat content in buffalo milk on textural, chemical and microbiological characteristics of plain buffalo yoghurt during storage at 4 °C. Four yoghurt samples were manufactured with different fat ratios (1.5–6 g/100 g) and analysed on the first, 10th and 20th days of storage. Increasing the fat content of the yoghurt increased the L* value, viscosity, and cohesiveness and decreased the a* value, syneresis, hardness, and springiness. Fat reduction did not cause any significant changes in the adhesiveness, gumminess, titratable acidity, b* value, and Streptococcus thermophilus population of buffalo yoghurt samples. Storage time had no significant effect on adhesiveness, springiness, and L* value of buffalo yoghurts. A decrease in S. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations during storage was detected. It was concluded that more acceptable buffalo yoghurt could be produced from milk with 3 g/100 g fat.