The objective of this study was to produce low-fat yogurt using fat mimetics obtained from whey proteins. Mimetics were produced by microcoagulation of whey protein concentrate (71.27 % protein) and whey protein isolate (93.61 % protein). By optimal additions of microcoaguiates yogurt with twice less fat content in comparison with yogurt obtained by addition of full-fat milk powder was produced. Such yogurt had the same organoleptic properties, acidity and pH as full-fat yogurt. The same or higher viscosity values were observed. No changes in 7 days stored yogurt were noted.