To solve the problems of milk protein acid denaturation forming precipitation,releasing whey,insufficient viscosity,curd crushing and so on,(t)-carrageenan was applied to yogurt production to improve the stability of yogurt and extend the shelf life.To investigate the effects of(t)-carrageenan addition on sensory quality,texture properties,rheological properties,particle size and microstructure of yogurt.And to study the sta-bility of yogurt with different(t)-carrageenan addition during storage.The results showed that addition of(t)-carrageenan in yogurt had positive ef-fects on sensory quality,texture,particle size and microstructure of yogurt.Adding 0.10％(t)-carrageenan,yogurt with moderate viscosity and smooth taste gained the best sensory score,which the curd was uniform and delicate with the least whey precipitation on the surface of the yogurt.Yogurt was pseudoplastic fluid.And the addition of(t)-carrageenan affected the degree of pseudoplasticity of yogurt system.Yogurt with 0.10％(t)-carrageenan had relatively stable pH during storage and the initial acidity of yogurt was lower.Meanwhile,the water holding rate of yogurt was im-proved in different degrees.
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