2.5.3. Texture Analysis

Firmness and cohesiveness parameters were determined using a texture analyzer (TA.XTplus, Stable Micro Systems) as described by Santillán-Urquiza et al. [28], with modifications. Briefly, the compression force (N) in 50 mL of yogurt was measured using a 36 mm diameter × 50 mm high cylindrical body (P36R), with a speed of 0.5 mm/s and reaching a depth of 20 mm. Three different yogurt cups were measured for each lot and the firmness results were expressed in N.
