eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2019-07-30 7 7 549 553 10.12691/jfnr-7-7-10 JFNR20197710 article Elena Nikitina 1 Rifqi Ahmad Riyanto 1 Adel Vafina 1 Tatiana Yurtaeva 1 Maxim Tsyganov, Galina Ezhkova 1 Department of Meat and Milk Technology, Faculty of Food Technology, Kazan National Research Technological University, 420015, Kazan, Russia The demand for dairy products globally is increasing. No exception for yogurt. As a quick and healthy drink, yogurt’s consumers demand lower fat content for health reasons. yogurt loss its original texture and viscosity if the fat content is lower than normal. To resolve the issue, fat replacers are added to the low-fat yogurt. In this study we used enzymatically modified potato starch as the fat replacer. The results showed that the characteristic of low-fat yogurt with the addition of modified starch with amylosubtilin and amylase from Bacillus licheniformis are quite similar to native starch. http://pubs.sciepub.com/jfnr/7/7/10/jfnr-7-7-10.pdf low-fat yogurt starch fat replacer chemical composition structural features