Flow behaviour of goat's milk yoghurts and bioyoghurts

• Autorzy: Domagala J. , Juszczak L.
• Języki publikacji: EN

Abstrakty

EN

Flow behaviour of yoghurts and bioyoghurts produced from goat’s unconcentrated milk at using different starter cultures was compared. Four starter cultures were applied to the production of yoghurts and four to the production of bioyoghurts too. Rheological properties were examined using rotary viscometer Rheotest 2 with controlled shear rate in coaxial cylinders system. Flow curves of yoghurts and bioyoghurts were assigned and described by Ostwald de Waele, Herschel-Bulkley and Casson models. An apparent viscosity was counted for shear rate 3 s-1. Generally, higher viscosity of yoghurts in comparison to bioyoghurts was stated. The yoghurts were generally characterised by higher value of consistency coefficient K and yield stress than bioyoghurts. The yoghurts have shown likewise higher deviation from Newtonian flow (lower values of exponent n) than bioyoghurts.

Słowa kluczowe

EN

food product; rheology; rheological property; goat milk yoghourt; flow behaviour; bioyoghourt; yoghourt

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue2/food/art-09.html

Twórcy

autor

Domagala J.

• University of Agriculture of Krakow, Al.29 Listopada 52, 31-425 Krakow, Poland

autor

Juszczak L.

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