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Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt

โœ Scribed by Wu, Sha; Li, Dong; Li, Shu-jun; Bhandari, Bhesh; Yang, Bao-ling; Chen, Xiao Dong; Mao, Zhi-huai

Book ID
120927209
Publisher
Walter de Gruyter GmbH & Co. KG
Year
2009
Tongue
English
Weight
664 KB
Volume
5
Category
Article
ISSN
2194-5764

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Effects of Incubation Temperature, Start
Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
โœ Wu, Sha; Li, Dong; Li, Shu-jun; Bhandari, Bhesh; Yang, Bao-ling; Chen, Xiao Dong ๐Ÿ“‚ Article ๐Ÿ“… 2009 ๐Ÿ› Walter de Gruyter GmbH & Co. KG ๐ŸŒ English โš– 664 KB

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