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Use of rheology and rheometry in manufacture of cultured milk products



Use of rheology and rheometry in manufacture of cultured milk products



Zbornik Prac Vyskumneho Ustavu Mliekarskeho v Ziline 9: 119-128



A method of measuring the non-Newtonian rheological properties of the coagulum of cultured milk products such as yoghurt is described. A Rheotest-2 rotary rheometer is used to determine the variation in tangential tension tau as a function of the velocity gradient D. This function is approximated as tau = aDb + c.

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Accession: 001997265

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