The Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt
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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: Food and Bioprocess Technology
سال: 2014
ISSN: 1935-5130,1935-5149
DOI: 10.1007/s11947-014-1278-x