Effect of process variables on the physicochemical and rheological properties of yogurt
In this research, the effect of the lactic starter culture, the fermentation time, the incubation temperature and the percentage of fat on the firmness and consistency of a fermented milk drink was evaluated through physicochemical characteristics of total acidity, pH, syneresis and flow behavior. T...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad de Ciencias Aplicadas y Ambientales
2021-06-01
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| Series: | Revista U.D.C.A Actualidad & Divulgación Científica |
| Subjects: | |
| Online Access: | https://revistas.udca.edu.co/index.php/ruadc/article/view/1922 |