The status of Greek-style yoghurt (GSY) as a healthy food could be challenged by its inherent high fat content. Glycomacropeptide (GMP) possesses characteristics that make it suitable as a fat replacer. GMP powder was incorporated into fat-reduced formulations of GSY. The addition of 0.75% GMP reduced the granular consistency and the syneresis of GSY by 50 and 10%, respectively, at all levels of fat evaluated. Flow curves and firmness analysis showed that adding GMP decreased the elastic and viscous modulus, and yoghurt firmness. The consumer acceptance of low-fat GSY containing 0.75% GMP decreased only after 30 days of storage.

No abstract