Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt.

The use of buttermilk powder did not affect fermentation process, however increased lactic acid content and water-holding capacity of yoghurt.The yoghurts with added buttermilk contained less phospholipids when compared with yoghurts supplemented with milk powder.Buttermilk powder can be incorporated as an ingredient in production of novel yoghurt type with improved functional features.