Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation | Zendy

Safet Fetahagic | Zendy; Jelena Denin-Djurdjevic | Zendy; Snezana Jovanovic | Zendy; Ognjen Maćej | Zendy

Open Access

Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation

Author(s) -

Safet Fetahagic,

Jelena Denin-Djurdjevic,

Snezana Jovanovic,

Ognjen Maćej

Publication year - 2004

Publication title -

journal of agricultural sciences belgrade

Language(s) - English

Resource type - Journals

eISSN - 2406-0968

pISSN - 1450-8109

DOI - 10.2298/jas0402233f

Subject(s) - viscosity , chemistry , food science , casein , dry matter , chromatography , zoology , thermodynamics , physics , biology

The influence of milk dry matter (DM) content (8.20%, 9.27% and 10.28%) and applied heat treatments (untreated milk and milk heat-treated at 90oC/10’) on the viscosity of set-style yogurt and acid casein gel gained by acidification with GDL (glucono-d-lactone) has been investigated. Viscosity was measured during the time of 3 minutes at constant speed of spindle rotation of 20 rpm. The results have shown that yogurt samples produced from untreated milk had higher viscosity values than samples produced from heat-treated milk. An increase of dry matter content influenced the increase of viscosity of yogurt samples produced from both untreated milk and heat-treated milk. Samples with 10.28% DM had the highest viscosity values. An increase of DM content in samples of acid casein gel produced by acidification with GDL had an opposite influence. The samples with smallest DM content had the highest viscosity values. There is no linear relationship between the period of storage of set-style yogurt produced from heat-treated milk and viscosity value

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