Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk

Food Research International

Volumn 108, Issue , 2018, Pages 423-429

  Nguyen, Hanh T H ^a   Afsar, Saeedeh ^b   Day, Li ^a  

^a AGRESEARCH GRASSLANDS   (New Zealand)

^b RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Fermentation kinetics; Gelation; Goat yoghurt; Microstructure; Rheology; Sheep yoghurt; Texture

Indexed keywords

ELASTIC MODULI; ELASTICITY; FERMENTATION; GELATION; MICROSTRUCTURE; PARTICLE SIZE; RHEOLOGY; TEXTURES;

FERMENTATION KINETICS; GELATION TIME; GOAT YOGHURT; HEALTH BENEFITS; NUTRITIONAL VALUE; POROUS MICROSTRUCTURE; RHEOLOGICAL PROPERTY; SHEEP YOGHURT;

DAIRY PRODUCTS;

YOGHURT;

ANIMAL; BOVINE; CHEMISTRY; COMPARATIVE STUDY; DOMESTIC SHEEP; FERMENTATION; FLOW KINETICS; FOOD ANALYSIS; FOOD CONTROL; GEL; GOAT; HARDNESS; KINETICS; MICROBIOLOGY; MILK; PARTICLE SIZE; POROSITY; PROCEDURES; VISCOSITY; YOUNG MODULUS;

ANIMALS; CATTLE; ELASTIC MODULUS; FERMENTATION; FOOD ANALYSIS; FOOD MICROBIOLOGY; GELS; GOATS; HARDNESS; KINETICS; MILK; PARTICLE SIZE; POROSITY; RHEOLOGY; SHEEP, DOMESTIC; VISCOSITY; YOGURT;

EID: 85044748707     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.03.040     Document Type: Article

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