Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation
The influence of milk dry matter (DM) content (8.20%, 9.27% and 10.28%) and applied heat treatments (untreated milk and milk heat-treated at 90oC/10’) on the viscosity of set-style yogurt and acid casein gel gained by acidification with GDL (glucono-d-lactone) has been investigated. Viscosity was me...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Belgrade - Faculty of Agriculture, Belgrade
2004-01-01
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| Series: | Journal of Agricultural Sciences (Belgrade) |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-8109/2004/1450-81090402233F.pdf |