TY - JOUR
T1 - Rheological properties of plain yogurt during coagulation process
T2 - Impact of fat content and preheat treatment of milk
AU - Shaker, R. R.
AU - Jumah, R. Y.
AU - Abu-Jdayil, B.
PY - 2000/5
Y1 - 2000/5
N2 - A study of the effect of fat content and preheat treatment of milk has shown their respective effects on the rheological behavior of curd during the coagulation process of plain yogurt. Increase in fat content leads to an increase in viscosity. The highest viscosity was manifested by milk heated at 137 °C while the lowest value was exhibited by milk heated at 65 °C. The process viscosity curves for three different stages are described by mathematical relationships. Finally, a two-parameter power law model was used to describe the flow behavior of the yogurt during coagulation.
AB - A study of the effect of fat content and preheat treatment of milk has shown their respective effects on the rheological behavior of curd during the coagulation process of plain yogurt. Increase in fat content leads to an increase in viscosity. The highest viscosity was manifested by milk heated at 137 °C while the lowest value was exhibited by milk heated at 65 °C. The process viscosity curves for three different stages are described by mathematical relationships. Finally, a two-parameter power law model was used to describe the flow behavior of the yogurt during coagulation.
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U2 - 10.1016/S0260-8774(00)00022-4
DO - 10.1016/S0260-8774(00)00022-4
M3 - Article
AN - SCOPUS:0033903760
SN - 0260-8774
VL - 44
SP - 175
EP - 180
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 3
ER -