Abstract

ABSTRACTThe rheological characterization of stirred yogurt with added milk fat, Na caseinate (or micellar casein) and gelatin (4 Bloom strengths), starch or a xanthan gum/LBG 50:50 mixture was carried out. Dynamic and shear values were measured at 8°C and syneresis at 4°C. Consistency (k* and k) and syneresis were more frequently influenced by the composition variables than the power law factors n* and n and the critical strain γc. The k* ranged from 15.8 to 576 Pa sn*, n* from 0.038 to 0.220, γc from 1.6 to 49.0 10‐3, k from 0.37 to 32.47 Pa sn, n from 0.005 to 0.587, and syneresis from 0.0 to 49.2%.

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