Syneresis was measured according to the method described by Wacher‐Rodarte et al. (1993). Five milliliter of yogurt sample was centrifuged at 2,208g for 20 min at 4°C, and the separated whey was measured after 1 min. The syneresis rate (%) was expressed as the volume of separated whey per 100 g of yogurt. The analyses were carried out in triplicate.