Effect of milk source on the rheological properties of yogurt during the gelation process

International Journal of Dairy Technology

Volumn 54, Issue 3, 2001, Pages 89-93

  Jumah, R Y ^a   Shaker, R R ^b   Abu Jdayil, B ^a  

^a Department of Chemical Engineering ^*  (Jordan)

^b JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

Author keywords

Gelation; Milk source; Rheological properties; Yogurt

Indexed keywords

EID: 0040681766     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1364-727x.2001.00012.x     Document Type: Article

References (3)

1. McMahon D J, Brown R J, Richardson G H and Ernstrom C A (1984) Effect of calcium, phosphate and bulk culture media on milk coagulation properties. Journal of Dairy Science 67 930-936.
2. Kroger M ( 1973) Controlling the quality of yogurt. Dairy Ice Cream Field 156 38-39.
3. Berridge N J (1952) An improved method of observing the clotting of milk containing rennin. Journal of Dairy Research 19 328-332.