Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt
نویسندگان
چکیده
منابع مشابه
Rheological Properties and Microstructure of Buffalo Yoghurt
The rheological properties and microstructure of buffalo yoghurt were investigated and compared to bovine yoghurt. Buffalo yoghurt exhibited a greater degree of thixotropy and a higher level of syneresis. These differences can be linked to the underlying microstructure of the yoghurt, which is more porous and contains bigger fat globules compared to bovine yoghurt. This study shows how milk pro...
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ژورنال
عنوان ژورنال: International Dairy Journal
سال: 2015
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2014.08.003