Translations:Yogurt/49/en
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Although cow milk is a common choice for yogurt production, other milks, such as goat, sheep, and camel, produce different rheologies. Goat milk yogurt has a low viscosity and a thinner texture when compared to cow milk yogurt. Conversely, sheep milk, having higher content of solids, has a higher viscosity and thicker texture when compared to cow milk yogurt.