Effect of type and level of starter culture on the rheological properties of set yogurt during gelation process

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

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)

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 languageEnglish
Pages (from-to)531-544
Number of pages14
JournalInternational Journal of Food Properties
Volume4
Issue number3
DOIs
Publication statusPublished - Nov 2001
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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