Influence of selected factors on the viscosity of set style yoghurt and acid casein gel at constant speed of spindle rotation
Fetahagic, S.(Imlek AD, Belgrade - Padinska Skela (Serbia and Montenegro)) | Denin-Djurdjevic, J. | Jovanovic, S. | Macej, O.
The results have shown that yoghurt samples from untreated milk had higher viscosity values than samples produced from heat-treated milk. An increase of dry matter content influenced the increase of viscosity of yoghurt samples produced from both untreated milk and heat-treated milk. Samples with 10.28% dry matter had the highest viscosity values. An increase of dry matter content in samples of acid casein gel produced by acidification with GDL had an opposite influence. The samples with smallest dry matter content had the highest values. There is no linear relationship between the period of storage of set-style yoghurt produced from heat-treated milk and viscosity value.
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