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

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Назив:	Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures
Аутори:	Vukić (Hrnjez), Dajana Vukić, Vladimir Milanović, Spasenija Iličić (Panić), Mirela Kanurić (Duraković), Katarina
Датум издавања:	јун-2018
Издавач:	Springer
Часопис:	Journal of Food Science and Technology
Сажетак:	© 2018, Association of Food Scientists & Technologists (India). 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.
URI:	https://open.uns.ac.rs/handle/123456789/1560
ISSN:	00221155
DOI:	10.1007/s13197-018-3135-9
Налази се у колекцијама:	TF Publikacije/Publications