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

Figures & data

Figure 1. Effect of starter type on pH-incubation time curve.

Figure 2. Effect of starter level on pH-incubation time curve.

Figure 3. Effect of starter type on viscosity-incubation time curves.

Figure 4. Effect of starter level on viscosity-incubation time curves.

Figure 5. Effect of starter type on viscosity-pH curves.

Figure 6. Effect of starter level on viscosity-pH curves.

Figure 7. Effect of starter type on flow curves.

Figure 8. Effect of starter level on flow curves.

Table 1. Effect of Starter Type on Flow Parameters

Starter Type	n	m (Pa sec^n)
Joghurt 4 MK	0.523	0.547
MSK 1 MD	0.713	0.673
MSK R1 MK	0.550	0.352

Table 2. Effect of Starter Level on Flow Parameters

Starter %	n	m (Pa sec^n)
2	0.435	0.549
3	0.523	0.547
5	0.451	0.549