TY - JOUR
T1 - Effect of type and level of starter culture on the rheological properties of set yogurt during gelation process
AU - Jumah, R. Y.
AU - Abu-Jdayil, B.
AU - Shaker, R. R.
PY - 2001/11
Y1 - 2001/11
N2 - The effect of type and level (2, 3, 5%) of starter cultures on the rheological properties of set yogurt during gelation process was studied using a cylindrical rotational viscometer. At the beginning of the gelation process the viscosity was constant after which the viscosity rose rapidly and reached a maximum value and then gradually decreased. The results indicate that the starter type and level have a definite effect on yogurt viscosity during gelation process. The Ostwald-de Waele power-law model was used to characterize the flow behavior of the curd.
AB - The effect of type and level (2, 3, 5%) of starter cultures on the rheological properties of set yogurt during gelation process was studied using a cylindrical rotational viscometer. At the beginning of the gelation process the viscosity was constant after which the viscosity rose rapidly and reached a maximum value and then gradually decreased. The results indicate that the starter type and level have a definite effect on yogurt viscosity during gelation process. The Ostwald-de Waele power-law model was used to characterize the flow behavior of the curd.
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U2 - 10.1081/JFP-100108654
DO - 10.1081/JFP-100108654
M3 - Article
AN - SCOPUS:0035499635
SN - 1094-2912
VL - 4
SP - 531
EP - 544
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 3
ER -