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This study compared the pattern of whey separation determined by siphon, drainage and centrifugation method in set yogurts as affected by solid contents (9% and 14%) and exopolysaccharide (EPS)‐producing starter cultures. The level of whey separation determined by all three methods decreased as the total solids increased. There was a further decrease in whey separation in yogurts made using EPS‐producing starter cultures as determined by the siphon method at both solid contents as compared with those made with non‐EPS starter cultures. There was no difference in the level of whey separation as determined by the drainage method in products made at the same solids content (both 9% and 14%). A higher level of whey separation was observed in the product made using EPS starter cultures as determined by centrifugation method than that with non‐EPS starter cultures at 9% solids. At 14% solids level, the values were higher in the product made by non‐EPS starter cultures than that made with EPS starter cultures.

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