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Effect of various starter cultures on the viscoelastic properties of bovine and caprine yogurt gels

✍ Scribed by IOANNA VLAHOPOULOU; A E BELL

Book ID
115270425
Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
253 KB
Volume
46
Category
Article
ISSN
1364-727X

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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