Rheological properties of plain yogurt during coagulation process: Impact of fat content and preheat treatment of milk

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

Research output: Contribution to journalArticlepeer-review

84 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)175-180
Number of pages6
JournalJournal of Food Engineering
Volume44
Issue number3
DOIs
Publication statusPublished - May 2000
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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