Physical properties of acid milk gels prepared at 37°C up to gelation but at different incubation temperatures for the remainder of fermentation

Journal of Dairy Science

Volumn 93, Issue 5, 2010, Pages 1910-1917

  Peng, Y ^a   Horne, D S ^a   Lucey, J A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Gelation; Incubation temperature; Rheology; Yogurt

Indexed keywords

MILK PROTEIN; WHEY PROTEIN; YOGHURT; GEL;

ANIMAL; ARTICLE; CHEMISTRY; FERMENTATION; FLOW KINETICS; GEL; METABOLISM; MILK; PERMEABILITY; PH; TEMPERATURE;

ANIMALS; FERMENTATION; GELS; HYDROGEN-ION CONCENTRATION; MILK; MILK PROTEINS; PERMEABILITY; RHEOLOGY; TEMPERATURE; YOGURT;

STREPTOCOCCUS THERMOPHILUS;

EID: 77952081610     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2792     Document Type: Article

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