Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

Autor:	Mirela D. Iličić, Dajana V. Vukić, Spasenija D. Milanović, Katarina G. Kanurić, Vladimir R. Vukić
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	0106 biological sciences Kombucha Shear thinning 04 agricultural and veterinary sciences 040401 food science 01 natural sciences 0404 agricultural biotechnology Starter Rheology 010608 biotechnology Fermentation Original Article Food science Food Science Mathematics
Popis:	Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples` flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4a297ec27e6de055d30a2f6e524713c https://europepmc.org/articles/PMC5976603/ Zobrazit plný text záznamu