Effects of selected factors on rheological and textural properties of probiotic yoghurt

The aim of this work was to study the influence of inulin (1 %), combination of inulin (1 %) and acacia honey (4 %), heat treatment of milk, and storage time on the rheological and textural properties of probiotic yoghurt. Rheological properties were assessed trough viscosity, syneresis and texture...

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Bibliographic Details
Main Authors: Jovana Glušac, Vladimir Vukić, Spasenija Milanović, Milka Stijepić, Katarina Kanurić, Dragica Đurđević-Milošević, Marjan Ranogajec
Format: Article
Language:English
Published: Croatian Dairy Union 2011-03-01
Series:Mljekarstvo
Subjects:
Online Access:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97640