Abstract
This paper presents research on the effect of milk source on the rheological properties of curd during the gelation process of yogurt. The highest value for viscosity was exhibited by ovine milk, followed by caprine, bovine and camel milks. For bovine, ovine and caprine milk, three different transient viscosity stages were identified and described by mathematical expressions, whereas camel milk showed no significant variation in viscosity during gelation. The chemical composition of milk, namely total solids and protein content, has a major effect on the rheological properties of curd. A power law model allows the determination of the flow behaviour index and the consistency coefficient of curd made from different milk sources.
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