EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of technological factors on quality and rheological characteristics of yoghurt



Effect of technological factors on quality and rheological characteristics of yoghurt



Prumysl Potravin 25(2): 43-45



Effects of heat treatment and homogenization of yoghurt milk and of inoculum size on rheological characteristics and quality of yoghurt were investigated in a series of experiments. Prolonged pasteurization at 85 deg C substantially improved the viscosity of the coagulum whilst homogenization had a very significant favourable effect on rheological characteristics, a pressure of 200 kgf/cm2 at 60 deg C giving the best results.

(PDF emailed within 1 workday: $29.90)

Accession: 000075968

Download citation: RISBibTeXText



Related references

Effect of technological factors on quality and rheological properties of yoghurt. Przeglad Mleczarski 29(3): 11-13, 1980

Study of the effect of technological factors on some rheological properties of yoghurt. XIX International Dairy Congress 1E: 734-735, 1974

Effect of selected stabilizers on rheological characteristics of yoghurt. Roczniki Instytutu Przemyslu Mleczarskiego 19(1): 87-98, 1977

Effect of addition of potato starch on certain rheological characteristics of yoghurt. Indian Dairyman 38(8): 386-387, 1986

Relationship between some technological factors and rheological characteristics of rennet coagulum. Trudy, Litovskii Filial Vsesoyuznogo Nauchno issledovatel' skogo Instituta Maslodel' noi i Syrodel' noi Promyshlennosti 13: 91-95, 161, 1979

Effect of reduced fat levels on the sensory, chemical and rheological characteristics of yoghurt from cow milk. Tamilnadu Journal of Veterinary and Animal Sciences 2(2): 58-61, 2006

Studies on yoghurt from buffalo milk: effect of different levels of fat on chemical, rheological and sensory characteristics. Indian Journal of Dairy Science 46(5): 220-222, 1993

The effect of heat treatment and ropy starter on the rheological characteristics of goat milk yoghurt. Ciencia e Tecnologia de Alimentos 15(3): 225-261, 1995

Studies on yoghurt buffalo milk: effect of different solids not fat content on chemical, rheological and sensory characteristics. Indian Journal of Dairy Science 47(9): 762-765, 1994

Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt. International dairy journal 17(11): 1344-1352, 2007

Effect of technological factors on the rheological properties of cultured-milk products. Zbornik Prac Vyskumneho Ustavu Mliekarskeho v Ziline 9: 129-138, 1986

The effect of some technological factors on rheological properties of soured milk products. Sbornik Vysoke Skoly Chemicko Technologicke v Praze, E (33): 47-65, 1972

Effect of technological factors on rheological properties of cultured milk products. Prumysl Potravin 36(8): 416-419, 1985

Rheological and sensory characteristics of yoghurt-modified mayonnaise. 2008

Effect of some factors on yoghurt quality. Veterinarnomeditsinski Nauki 12(8): 75-81, 1975