Abstract
In the literature, very little attention have been paid to the rheological aspects of the gel carrier. The objectives of this communication is to study the evolution of the rheological properties of the gel during fermentation and to determine an optimum gel composition that will maintain the integrity of the beads in the process. However, the study of gel beads only allow subjective observations or leads to rheological problems: consequently, we studied the evolution on the dynamic rheological properties of various κ-carrageenan/locust bean gum mixed gel disks containing S. thermophilus during the fermentation of a supplemented whey permeate medium
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