Abstract
Stirred yoghurt produced from UHT milk enriched with skim milk powder and by using 11 commercial starter cultures was subjected to dynamic rheological measurements with a cone and plate device. Independent of the starter type used, yoghurt exhibited linear viscoelastic behaviour up to a shear strain amplitude (γ0) of ∼ 0.02 and a showed cross-over of storage and loss modulus at γ0 ∼ 0.2–0.3. Phase shift (tan δ) and storage moduli (G) proved to be inversely interrelated with standard yoghurt showing higher G values and lower tan δ. Coefficients of the power law relation between complex viscosity G* and shear strain rate amplitude indicate that the increase of G* with increasing frequency is less pronounced in viscous yoghurt, which can be attributed to cross-linking effects of extraneous polysaccharides.
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