Sensory evaluation of different stirred yoghurt samples containing
ATS clearly showed that ATS is a four times more effective
creaminess enhancer in low-fat stirred yoghurt compared with setyoghurt.
Creaminess of a full-fat yoghurt (3%) was obtained by the
addition of 0.5% ATS to 1.5% fat yoghurt and 0.8% ATS to 0.5% fat
yoghurt.