The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review

Critical Reviews in Food Science and Nutrition

Volumn 44, Issue 2, 2004, Pages 113-137

  Sodini, Isabelle ^a,b   Remeuf, Florent ^a   Haddad, Cyme ^a   Corrieu, Georges ^a  

^a AGROPARISTECH   (France)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Microstructure; Rheology; Texture; Yogurt

Indexed keywords

INSTRUMENTAL ANALYSIS; SENSORY ANALYSIS; TEXTURE; YOGURT;

ACIDITY; COAGULATION; CONCENTRATION (PROCESS); FERMENTATION; MICROSTRUCTURE; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; STABILIZERS (AGENTS); SUGARS; TRANSMISSION ELECTRON MICROSCOPY; VISCOSITY;

DAIRY PRODUCTS;

MILK PROTEIN; SWEETENING AGENT; YOGHURT;

CHEMISTRY; FAT INTAKE; FERMENTATION; FLOW KINETICS; FOOD HANDLING; HUMAN; REVIEW; TASTE; VISCOSITY;

DIETARY FATS; FERMENTATION; FOOD HANDLING; HUMANS; MILK PROTEINS; RHEOLOGY; SWEETENING AGENTS; TASTE; VISCOSITY; YOGURT;

EID: 2142777896     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690490424793     Document Type: Review

References (123)

1. Afonso, I.M. and Maia, J.M. 1999. Rheological monitoring of structure evolution and development in stirred yogurt. Journal of Food Engineering, 42:183-190.
2. Aguilera, J.M. and Kessler, H.G. 1989. Properties of mixed and filled-type dairy gels. Journal of Food Science, 54:1213-1217.
3. Allmere, T., Akerlind, M., and Andren, A. 1999. Rheological properties of acidified gels of skim milk from cows selected for high or low milk fat concentration. International Dairy Journal, 9:703-707.
4. Allmere, T., Andren, A., Lindersson, M., and Bjorck, L. 1998. Studies on rheological properties of stirred milk gels made from milk with defined genetic variants of kappa-casein and beta-lactoglobulin. International Dairy Journal, 8:899-905.
5. Alvarez, F., Arguello, M., Cabero, M., Riera, F.A., Alvarez, R., Iglesias, J.R., and Granda, J. 1998. Fermentation of concentrated skim-milk. Effects of different protein/lactose ratios obtained by ultrafiltration- diafiltration. Journal of the Science of Food and Agriculture, 76: 10-16.
6. Arshad, M., Paulsson, M., and Dejmek, P. 1993, Rheology of buildup, breakdown, and rebodying of acid casein gels. Journal of Dairy Science, 76:3310-3316.
7. Augustin, M.A., Cheng, L.J., and Clarke, P.T. 1999. Effects of preheat treatment of milk powder on the properties of reconstituted set skim yogurts. International Dairy Journal, 9:415-416.
8. Balasubramanyam, B.V. and Kulkarni, S. 1991. Standardisation of manufacture of high fat yoghurt with natural fruit pulp. Journal of Food Science and Technology, 28:389-390.
9. Barrantes, E., Tamime, A.Y., Sword, A.M., Muir, D.D., and Kalab, M. 1996. The manufacture of set-style natural yoghurt containing different oils - 1. Compositional quality, microbiological evaluation, and sensory properties. International Dairy Journal, 6:811-826.
10. Barrantes, E., Tamime, A.Y., Sword, A.M., Muir, D.D., and Kalab, M. 1996. The manufacture of set-type natural yogurt containing different oils - 2. Rheological properties and microstructure. International Dairy Journal, 6:827-837.
11. Basak, S. and Ramaswamy, H.S. 1994. Simultaneous evaluation of shear rate and time dependency of stirred yoghurt rheology as influenced by added pectin and strawberry concentrate. Journal of Food Engineering, 21:385-393.
12. Beal, C., Skokanova, J., Latrille, E., Martin, N., and Corrieu, G. 1999. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt. Journal of Dairy Science, 82:673-681.
13. Becker, T. and Puhan, Z. 1981. Effect of different processes to increase the milk solids non fat content on the rheological properties of yogurt. Milchwissenschaft, 44:626-629.
14. Benezech, T. and J.F., M. 1993. Flow properties of stirred yogurt: Structural parameter approach in describing time-dependency. Journal of Texture Studies, 24:455-473.
15. Benezech, T. and Maingonnat, J.F. 1994. Characterization of the rheological properties of yoghurt - A review. Journal of Food Engineering, 21:447-472.
16. Biliaderis, C.G., Khan, M.M., and Blank, G. 1992. Rheological and sensory properties of yogurt from skim milk and ultrafiltered retentates. International Dairy Journal, 2:311-323.
17. Borwankar, R.P. 1992. Food texture and rheology: A tutorial review. Journal of Food Engineering, 16:1-16.
18. Bouzar, F., Cerning, J., and Desmazeaud, M. 1997. Exopolysaccharide production and texture-promoting abilities of mixed strain stater cultures in yourt production. Journal of Dairy Science, 80:2310-2317.
19. Brazuelo, A., Suarez, E., Riera, F.A., and Alvarez, R. 1995. Proteinenriched yogurt by ultrafiltration of skim-milk. Journal of the Science of Food and Agriculture, 69:283-290.
20. Cerning, J., Renard, M.G.C., Thibault, J.F., Bouillanne, C., Landon, M., Desmazeaud, M., and Topisirovic, L. 1994. Carbon source requirement for exapolysaccharide production by Lactobacillus casei CG11 and partial structure analysis of the polymer. Applied and Environmental Microbiology, 60:3914-3919.
21. Cheng, L.J., Augustin, M.A., and Clarke, P.T. 2000. Yogurts from skim milk - whey protein concentrate blends. Australian Journal of Dairy Technology, 55:110.
22. Cho, Y.H., Lucey, J.A., and Singh, H. 1991. Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk. International Dairy Journal, 9: 537-545.
23. Cho-Ah-Ying, F., Duitschaever, C.L., and Buteau, C. 1990. Influence of temperature of incubation on the physico-chemical and sensory quality of yogurt. Cultured Dairy Products Journal, 8:11-14.
24. Cobos, A., Home, D.S., and Muir, D.D. 1995. Rheological properties of acid milk gels. I. Effect of composition, process, and acidification conditions on products from recombined milks. Milchwissenschaft, 50:444-447.
25. Cobos, A., Home, D.S., and Muir, D.D. 1995. Rheological properties of acid milk gels. II. Effect of composition, process, and acidification conditions on products from recombined milks using the microfluidizer. Milchwissenschaft, 50:603-606.
26. Corredig, M. and Dalgleish, D.G. 1999. The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk. International Dairy Journal, 9:233-236.
27. Dannenberg, F. and Kessler, H.G. 1988. Effect of denaturation of β-lactoglobuline on texture properties of set-style non fat yogurt. 2. Firmness and flow properties. Milchwissenschaft, 43:700-704.
28. Dannenberg, F. and Kessler, H.G. 1988. Effect of denaturation of β-lactoglobuline on texture properties of set-style non fat yougurt. 1. Syneresis and flow properties. Milchwissenschaft, 43:632-635.
29. Dave, R.I. and Shah, N.P. 1988. The influence of ingredient supplementation on the textural characteristics of yogurt. Australian Journal of Dairy Technology, 53:180-184.
30. Davies, F.L., Shankar, P.A., Brooker, B.E., and Hobbs, D.G. 1978. A heat-induced change in the ultrastructure of milk and its effect on gel formation in yogurt. Journal of Dairy Research, 45:53-58.
31. De Lorenzi, L., Pricl, S., and Torriano, G. 1995. Rheological behavior of low-fat and full-fat stirred yogurt. International Dairy Journal, 5:661-671.
32. Faber, E., Zoon, P., Kamerling, J.P., and Vliegenthart, J.F.G. 1998. The exopolysaccharides produced by Streptococcus thermophilus RS and Sts have the same repeating unit but differ in viscosity of their milk culture. Carbohydrate Research, 310:269-276.
33. Faergemand, M. and Qvist, K.B. 1997. Transglutaminase: Effect on rheological properties, microstructure, and permeability of set style acid skim milk gel. Food Hydrocolloids, 11:287-292.
34. Faergemand, M., Sorensen, M.V., Jorgensen, U., Budolfsen, G., and Qvist, K.B. 1999. Transglutaminase: Effect on instrumental and sensory texture of set style yogurt. Milchwissenschaft, 54:563-566.
35. Fernandez-Garcia, E., McGregor, J.U., and Traylor, S. 1998. The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. Journal of Dairy Science, 81:655-663.
36. Ferragut, V., Martinez, V.M., Trujillo, A.J., and Guamis, B. 2000. Properties of yogurts made from whole ewe's milk treated by high hydrostatic pressure. Milchwissenschaft, 55:267-269.
37. Fiszman, S.M., Lluch, M.A., and Salvador, A. 1999. Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. International Dairy Journal, 9:895-901.
38. Fiszman, S.M. and Salvador, A. 1999. Effect of gelatine on the texture of yogurt and of acid-heat-induced milk gels. Food Research and Technology, 208:100-105.
39. Gamar, L., Blondeau, K., and Simonet, J.-M. 1997. Physiological approach to extracellular polysaccharide production by Lactobacillus rhamnosus strain C83. Journal of Applied Microbiology, 83:281-287.
40. Gassem, M.A. and Frank, J.F. 1991. Physical properties of yogurt made from mix treated with proteolytic enzymes. Journal of Dairy Science, 74:1503-1511.
41. Gastaldi, E., Lagaude, A., Marchesseau, S., and Delafuente, B.T. 1997. Acid milk gel formation as affected by total solids content. Journal of Food Science, 62:671-675.
42. Giraffa, G. and Bergère, J.-L. 1987. Nature du caractère épaississant de certaines souches de Streptococcus thermophilus: Étude préliminaire. Lait., 37:285-298.
43. Grobben, G.J.S., J. Smith, M.R., and de Bont, J.A.M. 1995. Production of extracellular polysaccharides by Lactobacillus delbrueckii ssp. bulgaricus NCFB 2772 grown in a chemically defined medium. Journal of Applied Bacteriology, 79:103-107.
44. Guinee, T.P., Mullins, C.G., Reville, W.J., and Cotter, M.P. 1995. Physical properties of stirred-curd unsweetened yogurts stabilized with different dairy ingredients. Milchwissenschaft, 50:196-200.
45. Guirguis,N., Broome, M.C., and Hickey, M. W. 1984. The effect of partial replacement of skim milk powder with whey protein concentrate on the viscosity and syneresis of yogurt. Australian Journal of Dairy Technology, 39:33-35.
46. Guzman-Gonzalez, M., Morals, F., and Amigo, L. 2000. Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yogurt model system. Use of caseinates, co-precipitate and blended dairy powders. Journal of the Science of Food and Agriculture, 80:433-438.
47. Guzman-Gonzalez, M., Morals, F., Pamos, M., and Amigo, L. 1999. Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yogurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder. Journal of the Science of Food and Agriculture, 79:1117-1122.
48. Hammelehle, B., Schkoda, P., and Kessler, H.G. 1998. Effect of gel formation conditions on the texture of direct acidified milk gels. Milchwissenschaft, 53:247-251.
49. Harwalkar, V.R. and Kalab, M. 1986. Relationship between microstructure and susceptibility to syneresis in yogurt made from reconstituted nonfat dry milk. Food Microstructure, 5:287-294.
50. Hassan, A.N., Frank, J.F., Farmer, M.A., Schmidt, K.A., and Shalabi, S.I. 1995. Formation of yogurt microstructure and three-dimensional visualization as determined by confocal scanning laser microscopy. Journal of Dairy Science, 78:2629-2636.
51. Hassan, A.N.,Frank, J.F., Schmidt, K.A., and Shalab, S.I. 1996. Rheological properties of yogurt made with encapsulated nonropy lactic cultures. Journal of Dairy Science, 79:2091-2097.
52. Hassan, A.N., Frank, J.F., Schmidt, K.A., and Shalab, S.I. 1996. Textural properties of yogurt made with encapsulated nonropy lactic cultures. Journal of Dairy Science, 79:2098-2103.
53. Heertje, I., Visser, J., and Smits, P. 1985. Structure formation in acid milk gels. Food Microstructure, 4:267-277.
54. Hemando, I., Perez-Munuera, I., and Lluch, M.A. 1998. Effects of pectins on the microstructure and quality of typical Spanish fresh cheese: 'Burgos Cheese.' Polish Journal of Food and Nutrition Science, 748:154-159.
55. Hess, S.J., Roberts, R.F., and Ziegler, G.R. 1997. Rheological properties of nonfat yogurt stabilized using Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems. Journal of Dairy Science, 80:252-263.
56. Hirano, R., Hirano, M., Oooka, M., Dosako, S., Nakajima, I., and Igoshi, K. 1998. Lactoperoxidase effects on rheological properties of yogurt. Journal of Food Science, 63:35-38.
57. Imm, J.Y., Lian, P., and Lee, C.M. 2000. Gelation and water binding properties of transglutaminase-treated skim milk powder. Journal of Food Science, 65:200-205.
58. Johnston, D.E., Austin, B.A., and Murphy, R.J. 1993. Properties of acid-set gels prepared from high pressure treated skim milk. Michwissenschaft, 48:206-209.
59. Kailasapathy, K. and Supriadi, D. 1998. Effect of partially replacing skim milk powder with whey protein concentrate on the sensory qualities of lactose hydrolyzed acidophilus yogurt. Milchwissenschaft, 53: 385-389.
60. Kalab, M. 1990. Microparticulate protein in foods. Journal of American College of Nutrition, 9:374-387.
61. Kalab, M., Emmons, D.B., and Sargant, A.G. 1975. Milk gel structure. IV. Microstructure of yogurts in relation to the presence of thickening agents. Journal of Dairy Research, 42:453-458.
62. Kalab, M., Emmons, D.B., and Sargant, A.G. 1976. Milk gel structure. V. Microstructure of yogurt as related to the heating of milk. Milchwissenschaft, 31:402-408.
63. Kaytanli, M. 1993. Effect of the different heat treatments on rheological and organoleptical properties of yogurt. Journal of Dairying, Food, and Home Science, 12:8-16.
64. Keogh, M.K. and O'Kennedy, B.T. 1998. Rheology of stirred yogurt as affected by added milk fat, protein, and hydrocolloids. Journal of Food Science, 63:108-112.
65. Kleerebezem, M., vanKranenburg, R., Tuinier, R., Boels, I.C., Zoon, P., Looijesteijn, E., Hugenholtz, J., and de Vos, W.M. 1999. Exopolysaccharides produced by Lactococcus lactis: From genetic engineering to improved rheological properties? Antonie Van Leeuwenhoek, 76:357-365.
66. Labropoulos, A.E., Collins, W.F., and Stone, W.K. 1984. Effect of ultra high temperature and vat processes on heat induced rheological properties of yogurt. Journal of Dairy Science, 67:405-409.
67. Lankes, H., Ozer, H.B., and Robinson, R.K. 1998. The effect of elevated milk solids and incubation temperature on the physical properties of natural yogurt. Milchwissenschaft, 53:510-513.
68. Lavezzari, D., Sozzi, T., and Pirovano, F. 1997. In Texture of fermented milk products and dairy desserts, pp. 71-77. International Dairy Federation, Seminar, Vicenza, Italy.
69. Lee, S., Kim, D., Watkins, S., and Batt, C. 1994. Reducing whey syneresis in yogurt by the addition of a thermolabile variant of beta-lactoglobulin. Bioscience technology and biochemistry, 58:309-313.
70. Lemoine, J.C., F., Wieruszeski, J.M., Strecker, G., Favre, N., and Neeser, J.R. 1997. Structural characterization of the exocellular polysaccharides produced by Streptococcus thermophilus SFi39 and SFI12. Applied and Environmental Microbiology, 63:3512-3518.
71. Looijesteijn, P.J., Boels, I.C., Kleerebezem, M., and Hugenholtz, J. 1999. Regulation of exopolysaccharide production by Lactococcus lactis subsp cremoris by the sugar source. Applied and Environmental Microbiology, 65:5003-5008.
72. Lucey, J.A., C., T.T., Munro, P.A., and Singh, H. 1998. Microstructure, permeability, and appearance of acid gels made from heated skim milk. Foods Hydrocolloids, 12:159-165.
73. Lucey, J.A., Munro, P.A., and Singh, H. 1998. Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment. Journal of Food Science, 63:660-664.
74. Lucey, J.A., Munro, P.A., and Singh, H. 1998. Whey separation in acid skim milk gels made with glucono-delta-lactone: Effects of heat treatment and gelation temperature. Journal of Texture Studies, 29:413-426.
75. Lucey, J.A., Munro, P.A., and Singh, H. 1999. Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. International Dairy Journal, 9:275-279.
76. Lucey, J.A. and Singh, H. 1998. Formation and physical properties of acid milk gels: A review. Food Research International, 30:529-542.
77. Lucey, J.A., Tamehana, M., Singh, H., and Munro, P.A. 1998. A comparison of the formation, rheological properdes and microstructure of acid skim milk gels made with a bacterial culture or glucono-delta-lactone. Food Research International, 31:147-155.
78. Lucey, J.A., Tamehana, M., Singh, H., and Munro, P.A. 1998. Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels. Journal of Dairy Research, 65:555-567.
79. Lucey, J.A., Tet Teo, C., Munro, P.A., and Singh, H. 1997. Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk. Journal of Dairy Research, 64:591-600.
80. Marshall, V.M. and Rawson, H.L. 1999. Effects of exopolysaccharide- producing strains of thermophilic lactic acid bacteria on the texture of stirred yogurt. International Journal of Food Science and Technology, 34:137-143.
81. Martens, R. 1972. Influence de quelques facteurs sur la consistance et le goût du yoghourt brassé. Revue de l'agriculture. 3:461-480.
82. Martin, N.C., Skokanova, J., Latrille, E., Beal, C., and Corrieu, G. 1999. Influence of fermentation and storage conditions on the sensory properties of plain low fat stirred yogurts. Journal of Sensory Studies, 14:139-160.
83. Modler, H., Larmond, M., Lin, C., Froelich, D., and Emmons, D.B. 1983. Physical and sensory properties of yogurt stabilized with milk proteins. Journal of Dairy Science, 66:422-429.
84. Moreira, M., Abraham, A., and DeAntoni, G. 2000. Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature. Journal of Dairy Science, 83:395-400.
85. Mottar, J., Bassier, A., Jorliau, M., and Baert, J. 1989. Effect of heat induced association of whey proteins and casein micelles on yogurt texture. Journal of Dairy Science, 72:2247-2256.
86. Muir, D.D., Home, D.S., and West, I.G. 1997. In Milk protein polymorphism, pp. 182-184. International Dairy Federation, Seminar, Palmerston, New Zealand.
87. Mulvihill, D.M. and Grufferty, M.B. 1995. In Heat-induced changes in milk, pp. 188-205. International Dairy Federation, Seminar, Brussels, Belgium.
88. Omar, M.M. and Abou El-Nour, A.M. 1998. Rheological properties of yogurt enriched with whole milk protein. Egyptian Journal of Dairy Science, 26:77-88.
89. Parnell-Clunies, E., Kakuda, Y., and deMan, J.M. 1986. Influence of heat treatment of milk on the flow properties of yogurt. Journal of Food Science, 51:1459-1462.
90. Pamell-Clunies,E., Kakuda, Y., deMan, J.M., and Cazzola, F. 1988, Gelation profile of yogurt as affected by heat treatment of milk. Journal of Dairy Science, 71:582-588.
91. Parnell-Clunies, E., Kakuda, Y., and Smith, A.K. 1987. Microstructure of yogurt as affected by heat treatment of milk. Milchwissenschaft, 42:413-417.
92. Penna, A.-L. B., Baruffaldi, R., and Oliveira, M.N. 1997. Optimization of yogurt production using demineralized whey. Journal of Food Science, 62:846-850.
93. Ramaswamy, H.S. and Basak, S. 1992. Pectin and raspberry concentrate effects on the rheology of stirred commercial yogurt. Journal of Food Science, 57:357-360.
94. Rawson, H.L. and Marshall, V.M. 1997. Effect of 'ropy' strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yogurt. International Journal of Food Science and Technology, 32:213-220.
95. Rohm, H. 1993. Influence of dry matter fortification on flow properties of yogurt. 2. Time-dependent behavior. Milchwissenschaft, 48:614-617.
96. Rohm, H. and Kovac, A. 1994. Effect of starter cultures on linear viscoelastic and physical properties of yogurt gels. Journal of Texture Studies, 25:311-329.
97. Rohm, H., Kovac, A., and Kneifel, W. 1994. Effects of starter cultures on sensory properties nof set-style yogurt determined by quantitative descriptive analysis. Journal of Sensory Studies, 9:171-186.
98. Rohm, H. and Schmidt, W. 1993. Influence of dry matter fortification on flow properties of yogurt. 1. Evaluation of flow curves. Milchwissenschaft, 48:556-560.
99. Rönnegard, E. and Dejmek, P. 1993. Development and breakdown of structure in yogurt studied by oscillatory Theological measurements. Lait., 73:371-379.
100. Salvador, A. and Fiszman, S.M. 1998. Textural characteristics and dynamic oscillatory rheology of maturation of milk gelatin gels with low acidity. Journal of Dairy Science, 81:1525-1531.
101. Sanchez, C., ZunigaLopez, R., Schmitt, C., Despond, S., and Hardy, J. 2000. Microstructure of acid-induced skim milk-locust bean gum-xanthan gels. International Dairy Journal, 10:199-212.
102. Savello, P.A. and Dargan, R.A. 1995. Improved yogurt physical properties using ultrafiltration and very-high temperature heating. Milchwissenschaft, 50:86-89.
103. Schellhass, S.M. and Morris, H.A. 1985. Rheological and scanning electron microscopic examination of skim milk gels obtained by fermenting with ropy and non-ropy strains of lactic acid bacteria. Food Microstructure, 4:279-287.
104. Schkoda, P., Stumpf, A., and Kessler, H.G. 1997. In Texture of fermented milk products and dairy desserts, pp. 115-121. International Dairy Federation, Seminar, Vicenza, Italy.
105. Schmidt, R.H., Sistrunk, C.P., Richter, R.L., and Cornell, J.L. 1980. Heat treatment and storage effect on texture characteristics of milks and yogurt systems fortified with oil seed proteins. Journal of Food Science, 45:471-475.
106. Sebastiani, H. and Zelger, G. 1998. Texture formation by thermophilic lactic acid bacteria. Milchwissenschaft, 53:15-20.
107. Shaker, R.R., Jumah, R.Y., and AbuJdayil, B. 2000. Rheological properties of plain yogurt during coagulation process: Impact of fat content and preheat treatment of milk. Journal of Food Engineering, 44:175-180.
108. Shukla, F.C., Jain, S.C., and Sekhon, K.S. 1988. Effect of additives on the quality fo yogurt. Indian Journal of Dairy Science, 41:467-468.
109. Singh, H., Roberts, M.S., Munro, P.A., and Teo, C.T. 1996. Acid-induced dissociation of casein micelles in milk: Effects of heat treatment. Journal of Dairy Science, 79:1340-1346.
110. Skriver, A., Buchheim, W., and Qvist, K.B. 1995. Electron microscopy of stirred yogurt: Ability of three technics to visalize exo-polysaccharides from ropy strain. Milchwissenschaft, 50:683-686.
111. Skriver, A., Holstborg, J., and Qvist, K.B. 1999. Relation between sensory texture analysis and rheological properties of stirred yogurt. Journal of Dairy Research, 66:609-618.
112. Skriver, A., Roemer, H., and Qvist, K.B. 1993. Rheological characterization of stirred yogurt: Viscometry. Journal of Texture Studies, 24:185-198.
113. Tamime, A.Y., Kalab, M., and Davies, G. 1984. Microstructure of set-style yogurt manufacture from cow's milk fortified by various methods. Food Microstructure, 3:83-92.
114. Tamine, A.Y. and Robinson, R.K. 1985. Yogurt: Science and technology, Pergamon Press, Oxford.
115. Teggatz, J.A. and Morris, H.A. 1990. Changes in the rheology and microstructure of ropy yogurt during shearing. Food Structure, 9: 133-138.
116. Trachoo, N. and Mistry, V.V. 1998. Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurts. Journal of Dairy Science, 81:3163-3171.
117. Van Marle, M. 1998. Structure and rheological properties of yogurt gels and stirred yogurt. Ph.D. Thesis, University of Twente. Netherlands.
118. Van Marle, M.E. and Zoon, P. 1995. Permeability and rheological properties of microbially and chemically acidified skim-milk gels. Netherlands Milk and Dairy Journal, 49:47-65.
119. Van Vliet, T. and Dentener-Kikkert, A. 1982. Influence of the composition of the milk fat globule membrane on the rheological properties of acid milk gels. Netherlands Milk and Dairy Journal, 36:261-265.
120. Vétier, N., Desobry-Banon, S., Ould Eleya, M.M., and Hardy, J. 1997. Effect of temperature and acidification rate on the fractal dimension of acidified casein aggregates. Journal of Dairy Science, 80:3161-3166.
121. Vlahopoulou, I. and Bell, E. 1993. Effect of various starter cultures on the viscoelastic properties of bovine and caprine yogurt gels. Journal of the Society of Dairy Technology, 46:61-63.
122. Wacher-Rodarte, C., Galvan, M.V., Farres, A., Gallardo, F., Marshall, V.M.E., and Garcia-Garibay, M. 1993. Yogurt production from reconstituted skim milk using different polymer and non polymer forming starter cultures. Journal of Dairy Research, 60:247-254.
123. Walstra, P., Geurts, T.J., Noomen, A., Jellema, A., and van Boekel, M.AJ.S. 1999. Dairy Technology. Marcel Dekker. New York.