Observing of physical and chemical changes of milk desserts-puddings during the storage
1986
Lalic, Lj.M. (Prehrambeno-biotehnoloski fakultet, Zagreb (Yugoslavia)) | Berkovic, K. | Magdalenic, B.
The achieved results show that the method of viscosimetric determination of rheologic characteristics can be sucessfully applied in monitoring physical and chemical changes in milk desserts-creams, while the samples are not necessarily treated. All samples show typical Newtonian flow. Samples of the coffee flavoured cream show separation of water layer during storage. Substances which are added to the cream to improve the flavour and density influence the complexity of the structure and the change of its rheologic structure.
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