IMPROVING THE CONSISTENCY OF COW'S MILK YOGURT

The main objective of the research was to make a comparison between three types of yoghurt: whole milk yogurt obtained using the classic procedure, yogurt with the addition of skimmed milk powder and yogurt with the addition of tapioca powder. We followed aspects such as: sensory analysis of products, physico-chemical properties (acidity, lactose content, determination of the degree of synthesis), but also marketing issues regarding the marketing of tapioca yogurt.