See
https://www.researchgate.net/publica...dairy_products
https://www.researchgate.net/publica...dairy_products
Scroll down and different types of yogurt are listed.
Trouble is down to density and content this will change the product.
............................... @ 15degC...........@ 30degC
Strained Yogurt...............0.540.................0.539
Light Yogurt ...................0.571.................0.583
Pasteurized Yogurt...........0.571.................0.593
Extra Light Yogurt............0.584.................0.596
also temp is a big factor
Rob
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