The aim of the present work was to study set-type, fat-free yogurt stabilized with skimmed milk powder (SMP) and whey protein concentrate (WPC) blends. The properties of interest were: fermentation kinetics, texture profile, syneresis, microstructure and sensory analysis. The fat-free yogurts were made with SMP/WPC addition at 1:0, 1.5:0.5, 1:1, 0.5:1.5 and 0:1. Whole yogurt with SMP/WPC addition at 1:0 was used as the control. Microscopy studies suggested that all the yogurts were similar, however the samples with a high proportion of WPC showed a slightly more compact structure. The addition of WPC resulted in a harder and more cohesive texture, greater water-holding capacity and reduced fermentation time. The fat-free yogurt with 5% of protein from SMP/WPC at 1.5:0.5 was similar to the control in texture profile, syneresis and sensory properties (p < 0.05).593-4161165(1996) Official Methods of Analysis, , Washington DCAugustin, M.A., Cheng, L.J., Clarke, P.T., (1999) Int. Dairy J., 9 (3-6), pp. 415-416Barrantes, E., Tamime, A.Y., Muir, D.D., Sword, A.M., (1994) J. Soc. Dairy Technol., 47 (2), pp. 61-68Bhullar, Y.S., Uddin, M.A., Shah, N.P., (2002) Milchwissenschaft, 57 (6), pp. 328-332Broome, M.C., Willman, N., Roginski, H., Hickey, M.W., (1982) Austr J. Dairy Technol., 37 (4), pp. 139-142Cheng, L.J., Augustin, M.A., Clarke, P.T., (2000) Aust J. Dairy Technol., 55 (2), p. 110Davies, F.L., Shankar, P.A., Brooker, B.E., Hobbs, D.G.J., (1978) Dairy Res., 45 (1), pp. 53-58El-Salam, M.H.A., El-Shibiny, S., Mahfouz, M.B., El-Dein, H., El-Atribi, H.M., Antila, V., (1991) J. Dairy Res., 58 (4), pp. 503-510Guirguis, N., Broome, M.C., Hickey, M.W., (1984) Aust. J. Dairy Technol., 39 (1), pp. 33-35Jelen, P., Buchheim, W., Peters, K.-H., (1987) Milchwissenschaft, 42 (7), pp. 418-421Lanara. Ministério da Agricultura, Brasília (1981)Kähkönen, P., Tuorila, H., (1999) Food Qual. Prefer., 10, pp. 83-91Martini, M.C., Bollweg, G.L., Levitt, M.D., Savaidano, D.A., (1987) Am. J. Clin. Nutr., 45 (2), pp. 432-436Modler, H.W., Larmond, M.E., Lin, C.S., Froehlinch, D., Emmons, D.B., (1983) J. Dairy Sci., 66 (3), pp. 423-429Modler, H.W., Kálab, M., (1983) J. Dairy Sci., 66 (3), pp. 430-437Parnell-Clunies, E.M., Kakuda, Y., Mullen, K., Arnott, D.R., Deman, J.M., (1986) J. Dairy Sci., 69, pp. 2593-2603Penna, A.L.B., Baruffaldi, R., Oliveira, M.N., (1997) J. Food Sci., 62 (4), pp. 846-850Rawson, H.L., Marshall, V.M., (1997) Int. J. Food Sci. Technol., 32 (3), pp. 213-220Rodrigues-Serrano, G., Perez-Hernandez, G., Gallardo, F., Gomez-Ruiz, L., Garcia-Garibay, M., (2002) Milchwissenschaft, 57 (9-10), pp. 540-543Tamime, A.Y., Deeth, H.C., (1980) J. Food Prot., 43 (12), pp. 939-977Torriani, S., Gardini, F., Guerzoni, M.E., Dellaglio, F., (1996) Int. Dairy J., 6 (6), pp. 625-636Verheul, M., Roefs, S.P.F.M., (1998) Food Hydrocolloids, 12 (1), pp. 17-24Yazici, F., Alvarez, V.B., Hansen, P.M.T., (1997) J. Food Sci., 62 (3), pp. 457-461