Effect of milk source on the rheological properties of yogurt during the gelation process

This paper presents research on the effect of milk source on the rheologica l properties of curd during the gelation process of yogurt. The highest val ue for viscosity was exhibited bi, ovine milk, followed by caprine, bovine and cancel milks. For bovine, ovine and caprine milk, three different trans ient viscosity stages were identified and described by mathematical express ions. whereas camel milk showed no significant variation in viscosity durin g gelation. The chemical composition of milk, namely total solids and prate in content, has a major effect on the rheological properties of curd. A po wer law model allows the determination of the flow behaviour index and the consistency coefficient of curd made from different milk sources.