Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 531-544 |
| Number of pages | 14 |
| Journal | International Journal of Food Properties |
| Volume | 4 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Nov 2001 |
| Externally published | Yes |
ASJC Scopus subject areas
- Food Science
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