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Rheology Of Set Type And Stirred Type Yoghurt: Build-up, Break-down And Recovery; The Effects Of PH, Temperature And Starter

E. Rönnegård, Jin Jiang, P. Dejmek
Published 1994 · Materials Science

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Skim milk was heat treated (100°C/5min) and fermented with ropy and non-ropy commencai starters, in beaker or in rheometer cup. Yoghurt properties were followed by dynamic rheometry (Bohlin Universal Rheometer) and by penetrometry (Stevens LFRA Texture Analyzer) and the measuring methods were compared.

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