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Characteristics of four types of yoghurt made from ovine milk containing 6.6%, 3.8%, 2.3%, or 0.9% fat respectively were studied. The yoghurt produced from ovine milk with high fat had the highest flavour and texture scores, fat and total solids content and firmness, but the lowest syneresis, lactic acid and galactose content. Low-fat yoghurts can be successfully produced from homogenised ovine milk and these yoghurts did not significantly differ from that of full fat yoghurt in values for ash, lactose, citric acid, pyruvic acid, pH and non-protein nitrogen. The HPLC procedure that was used for the determination of lactose was appropriate for the simultaneous determination of galactose and organic acids in milk or yoghurt. A total of sixteen volatile compounds were identified in ovine yoghurt and the main volatile flavour compounds in yoghurt on 2 days were acetic acid, acetaldehyde, acetone, diacetyl, 2-butanone, 3-hydroxy-2-butanone and 3-methyl-2-butanone.

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