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Effect of total solids content and temperature on the rheological behaviour of reconstituted whole milk concentrates

โœ Scribed by Trinh, Binh; Trinh, Khanh Tuoc; Haisman, Derek

Book ID
121413389
Publisher
Cambridge University Press
Year
2007
Tongue
English
Weight
206 KB
Volume
74
Category
Article
ISSN
0022-0299

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The effects of incubation temperature (35-45oC), starter culture level (0.003-0.006%, w/v), and milk total solids content (12.32-15.68%, w/v) on the rheological properties of yogurt were investigated using central composite rotatable design (CCRD) and response surface methodology (RSM). Gelation tim