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International Journal of Food Properties Volume 3, 2000 - Issue 2
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Original Articles

Rheological behavior of concentrated yogurt (Labneh)

B. Abu‐Jdayil Department of Chemical Engineering, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110, Jordan E-mail: [email protected]
,
R. R. Shaker Department of Nutrition and Food Technology, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110, Jordan
&
R. Y. Jumah Department of Chemical Engineering, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110, Jordan
Pages 207-216 | Received 24 Nov 1999, Accepted 15 Jan 2000, Published online: 02 Sep 2009

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Jacek Domagała, Marek Sady, Tadeusz Grega & Genowefa Bonczar. (2006) Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute. International Journal of Food Properties 9:1, pages 1-11.
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Jacek Domagala, Marek Sady, Tadeusz Grega & Genowefa Bonczar. (2005) The Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-Maltodextrin as the Fat Substitute. International Journal of Food Properties 8:3, pages 439-448.
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Jacek Domagala, Marek Sady, Tadeusz Grega & Genowefa Bonczar. (2005) The Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-Maltodextrin as the Fat Substitute. International Journal of Food Properties 8:2, pages 395-404.
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Mahmut Dogan & Ahmed Kayacier. (2004) Rheological Properties of Reconstituted Hot Salep Beverage. International Journal of Food Properties 7:3, pages 683-691.
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Basim Abu-Jdayil, Rami Y. Jumah & Reyad R. Shaker. (2002) RHEOLOGICAL PROPERTIES OF A CONCENTRATED FERMENTED PRODUCT, LABNEH, PRODUCED FROM BOVINE MILK: EFFECT OF PRODUCTION METHOD. International Journal of Food Properties 5:3, pages 667-679.
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Pranabendu Mitra, Kripa Nepal & Prerana Tavade. (2022) Effect of whey and soy proteins fortification on the textural and rheological properties of value-added yogurts. Applied Food Research 2:2, pages 100195.
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M. T. Hossain & Randy H. Ewoldt. (2022) Do-it-yourself rheometry. Physics of Fluids 34:5.
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MUSTAFA ŞENGÜL, BÜŞRA CAN, BAYRAM ÜRKEK & ZEYNEP GÜRBÜZ-KAÇAN. (2022) Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt. Anais da Academia Brasileira de Ciências 94:4.
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Janyl ISKAKOVA & Jamila SMANALİEVA. (2021) DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT. Trakya University Journal of Natural Sciences 22:2, pages 199-205.
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Avan Maghazechi, Abdorreza Mohammad Nafchi, Thuan-Chew Tan, Eng-Keng Seow & Azhar Mat Easa. (2021) Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling. Journal of Food Engineering 306, pages 110642.
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Oğuz GÜRSOY, Kübra KOCATÜRK, Hande Özge GÜLER DAL, Hasne Nazlı YAKALI & Yusuf YILMAZ. (2020) Physicochemical and Rheological Properties of Commercial Kefir DrinksTicari Kefirlerin Fizikokimyasal ve Reolojik Özellikleri. Akademik Gıda 18:4, pages 375-381.
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María Luisa López-Castejón, Carlos Bengoechea, Javier Díaz-Franco & Cecilio Carrera. (2019) Interfacial and Emulsifying Properties of Quinoa Protein Concentrates. Food Biophysics 15:1, pages 122-132.
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Carlos Bengoechea, María Luisa López-Castejón, Sandra Márquez, Victoria Salinas, Cecilia Puppo & Antonio Guerrero. (2019) Gelation properties of calcium-inulin gels. Food Hydrocolloids 97, pages 105239.
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Vanessa Bonfim da Silva & Marion Pereira da Costa. 2019. Processing and Sustainability of Beverages. Processing and Sustainability of Beverages 373 412 .
Lihua Lin, Mingyue Shen, Suchen Liu, Wei Tang, Zhijun Wang, Mingyong Xie & Jianhua Xie. (2018) An acidic heteropolysaccharide from Mesona chinensis: Rheological properties, gelling behavior and texture characteristics. International Journal of Biological Macromolecules 107, pages 1591-1598.
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Fanyi Ma, Yun Zhang, Nanhua Liu, Jie Zhang, Gaixiu Tan, Balan Kannan, Xiuhua Liu & Alan E. Bell. (2017) Rheological properties of polysaccharides from Dioscorea opposita Thunb.. Food Chemistry 227, pages 64-72.
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Marwa M. Desouky & Marwa H. EL-Gendy. (2016) Physicochemical Characteristics of Functional Goats’ Milk Yogurt as Affected by some Milk Heat Treatments. International Journal of Dairy Science 12:1, pages 12-27.
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D.D. Bong & C.I. Moraru. (2014) Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties. Journal of Dairy Science 97:3, pages 1259-1269.
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Rhoda H. Gumus & Iweikumo Wauton. (2014) Rheological Characterization of Yam and Potato Paste (<i>Dioscorea rotundata</i>) and (<i>Ipomea batata</i>) for Adhesive Purpose. Advances in Chemical Engineering and Science 04:02, pages 189-196.
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Ettore BaglioEttore Baglio. 2014. Chemistry and Technology of Yoghurt Fermentation. Chemistry and Technology of Yoghurt Fermentation 33 57 .
Basim ABU-JDAYIL, M.S. NASSER & Mamdouh GHANNAM. (2013) Structure Breakdown of Stirred Yoghurt in a Circular Pipe as Affected by Casein and Fat Content. Food Science and Technology Research 19:2, pages 277-286.
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Setareh Ghorban Shiroodi, Mohammad Amin Mohammadifar, Elham Ghorbani Gorji, Hamid Ezzatpanah & Nilofar Zohouri. (2012) Influence of gum tragacanth on the physicochemical and rheological properties of kashk. Journal of Dairy Research 79:1, pages 93-101.
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CONSOLATE NSABIMANA, BO JIANG & RIMA KOSSAH. (2005) Manufacturing, properties and shelf life of labneh: a review. International Journal of Dairy Technology 58:3, pages 129-137.
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Hazim A. Mohameed, Basim Abu-Jdayil & Ali Al-Shawabkeh. (2004) Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk. Journal of Food Engineering 61:3, pages 347-352.
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Basim Abu-Jdayil. (2003) Modelling the time-dependent rheological behavior of semisolid foodstuffs. Journal of Food Engineering 57:1, pages 97-102.
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D. Jaros & H. Rohm. 2003. Texture in Food. Texture in Food 321 349 .
D. Jaros & H. Rohm. 2003. Dairy Processing. Dairy Processing 155 184 .
Basim Abu-Jdayil & Hazim Mohameed. (2002) Experimental and modelling studies of the flow properties of concentrated yogurt as affected by the storage time. Journal of Food Engineering 52:4, pages 359-365.
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Basim Abu-Jdayil, Kamal Al-Malah & Hesham Asoud. (2002) Rheological characterization of milled sesame (tehineh). Food Hydrocolloids 16:1, pages 55-61.
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