TY - JOUR
T1 - Rheological properties of a concentrated fermented product, labneh, produced from bovine milk
T2 - Effect of production method
AU - Abu-Jdayil, Basim
AU - Jumah, Rami Y.
AU - Shaker, Reyad R.
N1 - Funding Information:
This work was supported by grants from Deanship of Scientific Research at Jordan University of Science & Technology, Irbid, Jordan.
PY - 2002/11
Y1 - 2002/11
N2 - Labneh is a semisolid dairy product made from set yogurt by removing a part of its whey. A comparison of the rheological properties of labneh made by mechanical and traditional methods is reported. The effects of shear rate (11.70-1169 s-1) and temperature (5-55°C) were studied using a cylindrical rotational viscometer. Labneh of the two methods exhibited shear-thining/thioxotropic behavior and a power-law model can best describe their flow behavior. Significant differences were observed between labneh samples of the two methods with respect to flow curve, consistency coefficient, apparent viscosity, activation energy and thioxotropicity.
AB - Labneh is a semisolid dairy product made from set yogurt by removing a part of its whey. A comparison of the rheological properties of labneh made by mechanical and traditional methods is reported. The effects of shear rate (11.70-1169 s-1) and temperature (5-55°C) were studied using a cylindrical rotational viscometer. Labneh of the two methods exhibited shear-thining/thioxotropic behavior and a power-law model can best describe their flow behavior. Significant differences were observed between labneh samples of the two methods with respect to flow curve, consistency coefficient, apparent viscosity, activation energy and thioxotropicity.
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U2 - 10.1081/JFP-120015500
DO - 10.1081/JFP-120015500
M3 - Article
AN - SCOPUS:0036844854
SN - 1094-2912
VL - 5
SP - 667
EP - 679
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 3
ER -