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International Journal of Food Properties Volume 4, 2001 - Issue 3
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Original Articles

EFFECT OF TYPE AND LEVEL OF STARTER CULTURE ON THE RHEOLOGICAL PROPERTIES OF SET YOGURT DURING GELATION PROCESS

R. Y. Jumah Department of Chemical Engineering, Jordan University of Science and Technology, P.O. Box 3030, Irbid, JordanCorrespondence[email protected]
,
B. Abu-Jdayil Department of Chemical Engineering, Jordan University of Science and Technology, P.O. Box 3030, Irbid, Jordan
&
R. R. Shaker Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid, Jordan
Pages 531-544 | Received 03 Nov 2000, Accepted 26 Feb 2001, Published online: 17 Aug 2006

Citations (17)

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Jacek Domagała. (2009) Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk. International Journal of Food Properties 12:3, pages 605-615.
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Z. Oner, A.G. Karahan, S. Aydemir & H. Sanlidere Aloglu. (2008) Effect of Transglutaminase on Physicochemical Properties of Set-style Yogurt. International Journal of Food Properties 11:1, pages 196-205.
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S. Celik, I. Bakırcı & I.G. Şat. (2006) Physicochemical and Organoleptic Properties of Yogurt with Cornelian Cherry Paste. International Journal of Food Properties 9:3, pages 401-408.
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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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Gokhan Kavas, Harun Uysal, Sevda Kilic, Necati Akbulut & Harun Kesenkas. (2004) Production and Selected Properties of Bioghurt Made from Goat Milk and Cow–Goat Milk Mixtures by Ultrafiltration and Addition of Skim Milk Powder. International Journal of Food Properties 7:3, pages 473-482.
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Pradyuman Kumar & H. N. Mishra. (2003) Optimization of Mango Soy Fortified Yogurt Formulation Using Response Surface Methodology. International Journal of Food Properties 6:3, pages 499-517.
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Articles from other publishers (9)

Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo & Liew Phing Pui. (2022) Development of fermented milk using food-grade recombinant Lactococcus lactis NZ3900. NFS Journal 28, pages 1-14.
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Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen, Amna Sahar, Sipper Khan, Jasur Safarov, Shakhnoza Sultanova, Françoise Leriche & Abderrahmane Aït-Kaddour. (2020) Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods 9:11, pages 1722.
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Hasitha Priyashantha, Alfonso Pérez Quintáns, Raquel Baixauli & Janak K. Vidanarachchi. (2019) Type of starter culture influences on structural and sensorial properties of low protein fermented gels. Journal of Texture Studies 50:6, pages 482-492.
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Mostafa Kashaninejad, Masoud Najaf Najafi, Mohsen Ghods Rohani & Morteza Kashaninejad. (2019) Optimization of labane (concentrated yogurt) formulation produced by wheyless process using mixture‐process variable experiments. Journal of Food Processing and Preservation 43:11.
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Nicoletta P. Mangia, Leacady Saliba, Georgia Zoumpopoulou, Stefania Chessa, Rania Anastasiou, Ιοannis Karayiannis, Dionyssios Sgouras, Effie Tsakalidou & Anna Nudda. (2019) Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food. Fermentation 5:3, pages 55.
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Luis Alfaro, Daniel Hayes, Charles Boeneke, Zhimin Xu, David Bankston, Peter J. Bechtel & Subramaniam Sathivel. (2015) Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil. LWT - Food Science and Technology 62:2, pages 1184-1191.
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Jafar Hayaty Nejad, Ali Mohamadi Sani & Mohammad Hojjatoleslamy. (2014) Sensory acceptability and quality of flavored yogurt enriched with Spinacia oleracea extract . Nutrition & Food Science 44:3, pages 182-192.
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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.
Crossref
A.Y. Tamime & R.K. Robinson. 2007. Tamime and Robinson's Yoghurt. Tamime and Robinson's Yoghurt 13 161 .

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