Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk

This study aimed to evaluate the effects of the addition of culture on the physico-chemical and rheological characteristics of plain set goat milk yogurt during four weeks of refrigerated storage. Three goat milk yogurt formulations were prepared, each varying the type of culture used (ABT5, ABY3 and YC380). There were significant differences in the pH values, titratable acidities, moisture content, total solids and percentage syneresis values of all formulations during the storage. All yogurts exhibited shear thinning (thixotropic) flow with different time-independent models for the upward and downward curves. Their viscoelastic behaviour firmly confirmed their weak gel structure that deteriorated during storage time.

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RHEOLOGICAL PROPERTIES OF GOAT MILK CHEESE: METHOD OF TRUE AXIAL STRESS VERSUS APPARENT AXIAL STRESS

Journal of Texture Studies ◽

10.1111/j.1745-4603.1992.tb00030.x ◽

1992 ◽

Vol 23 (4) ◽

pp. 403-413 ◽

Cited By ~ 5

Author(s):

ERIC RISCH

Keyword(s):

Rheological Properties ◽

Axial Stress ◽

Goat Milk

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Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage

Journal of Food Process Engineering ◽

10.1111/jfpe.13788 ◽

2021 ◽

Author(s):

Eleni C. Pappa ◽

Efthymia Kondyli ◽

Loulouda Bosnea ◽

Evdokia Malamou ◽

Anna‐Maria Vlachou

Keyword(s):

Rheological Properties ◽

Goat Milk ◽

Starter Cultures

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Time- and Temperature-Dependence of Rheological Properties of Cemented Tailings Backfill with Sodium Silicate

Journal of Materials in Civil Engineering ◽

10.1061/(asce)mt.1943-5533.0003605 ◽

2021 ◽

Vol 33 (3) ◽

pp. 04020498

Author(s):

Ghada Ali ◽

Mamadou Fall ◽

Imad Alainachi

Keyword(s):

Temperature Dependence ◽

Rheological Properties ◽

Sodium Silicate

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Using the alveograph in developing requirements for the quality of flour for wafer sheet production

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-52-58 ◽

2020 ◽

Vol 29 (12) ◽

pp. 52-58

Author(s):

E.P. Meleshkina ◽

◽

S.N. Kolomiets ◽

A.S. Cheskidova ◽

◽

...

Keyword(s):

Rheological Properties ◽

Quality Indicators ◽

Wheat Flour ◽

Mathematical Statistics ◽

Intended Purpose ◽

The Future ◽

Relationship Of ◽

The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

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