Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by pri...

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Veröffentlicht in:Journal of food science and technology 2018-06, Vol.55 (6), p.2180-2188
Hauptverfasser: Vukić, Dajana V., Vukić, Vladimir R., Milanović, Spasenija D., Ilicić, Mirela D., Kanurić, Katarina G.
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Sprache:eng
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Zusammenfassung:Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples` flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-018-3135-9