Thick Yogurt with Garlic Powder for Syrian and Russian Dairy Markets

Both Syrian and Russian consumers prefer thick yogurts made of natural components and fortified with functional ingredients, which are rich in proteins and contain organic flavorings but no sweeteners. This article introduces a new technology for thick homogeneous yogurts fortified with garlic powder. The target thick structure and sensory parameters were obtained despite some production limitations, which were successfully overcome by using technological solutions. Skim milk powder increased the protein mass fraction and improved the texture. Its optimal fraction was 10% of the weight of the finished product. Garlic powder (0.25–0.75%) provided attractive sensory properties and functional status.