Analysing Yoghurt Texture with the Lamy Rheometer RM200

Understanding Set Yoghurt Rheology

Yoghurt texture plays an important role in product quality, influencing its consistency, mouthfeel and overall consumer experience. However, different yoghurt varieties exhibit distinct rheological properties depending on their formulation and manufacturing process. Set yoghurt, in particular, develops a gel-like structure during fermentation and retains this structure until consumption. Unlike stirred yoghurt, manufacturers do not blend the gel before packaging, which means the product maintains its original network.

This gelified structure presents a challenge during viscosity measurements. Conventional cylindrical spindles can disrupt the yoghurt’s internal structure as they rotate, potentially affecting the measurement and making it difficult to obtain representative results. Selecting the appropriate measuring system is therefore essential for accurate and reliable rheological analysis.

Measuring Yoghurt with the RM200 Rheometer

The Lamy Rheometer RM200 provides a practical solution for investigating the rheological properties of yoghurt. By measuring the relationship between applied shear and the sample’s response, the instrument helps users characterise its flow behaviour and consistency.

However, the choice of measuring system can significantly influence the results when testing structured products such as non-blended set yoghurt. A suitable geometry must account for the sample’s gel-like consistency and minimise unwanted structural disruption during measurement. Comparing measuring systems allows researchers to understand how their selection affects the recorded viscosity and the interpretation of the product’s rheological behaviour.

Improving Rheological Measurement Reliability

For food manufacturers and quality control laboratories, reliable rheological measurements support product development, formulation optimisation and consistency monitoring. Understanding how a measuring system interacts with a structured sample helps users select appropriate testing conditions and obtain meaningful data.

The Lamy Rheometer RM200 enables users to investigate these considerations and assess the impact of measuring system selection on set yoghurt analysis. By identifying a suitable configuration, laboratories can improve confidence in their measurements and gain a clearer understanding of the product’s texture and flow characteristics.

This application note explores how the choice of measuring system influences the rheological analysis of non-blended set yoghurt, highlighting the importance of selecting the right approach when measuring structured, gel-like food products.