RHMAS-AN-13_Monitoring of yogurt formation

A general application note on yogurt formation by acidifying milk either with glucono-δ-lactone or starters. The impact of milk type (fat content) or milk preparation (homogenization, heat treatment), protein addition, and starters are shown.

Impact of milk, milk treatment and additives on yogurt formation process.

File Type: pdf
Categories: Application Note, Bulk Rheology, Diffusing Wave Spectroscopy (MS-DWS), Food & Beverage, Rheolaser Master
Tags: dairy products, Rheolaser Master, Yogurt formation
Downloads: 11