Rheological behavior of concentrated yogurt (Labneh)

B. Abu-Jdayil, R. R. Shaker, R. Y. Jumah

Research output: Contribution to journalArticlepeer-review

35 Citations (Scopus)


In this paper, the rheological behavior of concentrated yogurt (Labneh) is presented. The rheological behavior of Labneh was measured using a rotational viscometer in a temperature range of 5-55°C. The tested Labneh exhibited shear-thinning and thixotropic behaviors. The power law model expressed as τ = mγ̇n was found to be the most appropriate for the rheological model of Labneh. The effects of temperature on power law parameters were determined. The parameter (m) significantly decreased with increasing temperature, while the parameter (n) slightly increased with temperature. It was also found that the Weltmann's model described well the relationship between the apparent viscosity of Labneh and the shearing time. The activation energy of flow was nearly constant for all samples tested and not affected by the shear rate.

Original languageEnglish
Pages (from-to)207-216
Number of pages10
JournalInternational Journal of Food Properties
Issue number2
Publication statusPublished - Jul 2000
Externally publishedYes

ASJC Scopus subject areas

  • Food Science


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