A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO2) at a selected injection pressure into the provided volume of milk to establish a selected pH level in the provided volume of milk, storing the CO2-injected milk at a selected temperature for a selected time period, forming a retentate by applying a filtration process to the CO2-injected milk, mixing the retentate with a volume of non-treated milk to form a mixture of retentate and non-treated milk in a selected proportion and forming a yogurt product with the mixture of retentate and non-treated milk.
