RHEOLOGY OF STIRRED YOGURT AS AFFECTED BY ADDED MILK-FAT, PROTEIN ANDHYDROCOLLOIDS

The rheological characterization of stirred yogurt with added milk fat , Na caseinate (or micellar casein) and gelatin (4 Bloom strengths), s tarch or a xanthan gum/LEG 50:50 mixture was carried out, Dynamic and shear values were measured at 8 degrees C and syneresis at 4 degrees C , Consistency (k and k) and syneresis were more frequently influenced by the composition variables than the power law factors n and n and the critical strain gamma(c), The k ranged from 15.8 to 576 Pa s(n*), n from 0.038 to 0.220, gamma(c) from 1.6 to 49.0 x 10(-3), k from 0. 37 to 32.47 Pa s(n), n from 0.005 to 0.587, and syneresis from 0.0 to 49.2%.