Technical Abstract: Starch-lipid composites (0.5, 1, 2, 3, and 4%) were used to replace milk solids (5, 10, 20, 30, 40%) in yogurt mixes. The effects of the starch-lipid composites on the yogurt fermentations and rheology were studied. The rate of fermentation was evaluated by the change of pH every two minutes during the fermentation of yogurt. The syneresis of yogurt was observed over three weeks of storage. Controlled stress rheometer was used to obtain small amplitude oscillatory shear flow measurements of the storage modulus G¿, the loss modulus G¿, and the loss tangent tan delta (= G¿/G¿) using a vane geometry. Yogurt mixes with milk solids partially replaced by starch-lipid composites (SLCs) fermented at a similar rate as those with no milks solids replaced. Initial viscosity was higher for yogurt mixes with higher levels of SLCs. The higher initial viscosity did not affect the gel structure. The addition of SLCs above a level of 3% strengthened the gel and resulted in no syneresis for yogurt samples stored for three weeks at 4 deg C.