CHARACTERIZATION OF THE RHEOLOGICAL PROPERTIES OF YOGURT - A REVIEW

A knowledge of rheological properties is of importance in processing, handling, process design, product development and quality control. Thi s paper reviews two aspects of the rheological properties of three dif ferent types of yoghurt: set-type, stirred and drinking. The gel prope rties of set-type yoghurts and flow properties for all three types are presented. A large variety of empirical rheological tests is used Con sequently, generalization and comparison between the yoghurts describe d are rarely possible. Rheological models taking into account shear ra te, shearing time and temperature effects are presented for the flow p roperties.