Creaminess in relation to consistency and particle size in stirred fat-free yogurt-Reference-Cited by-同舟云学术

Creaminess in relation to consistency and particle size in stirred fat-free yogurt

Published:2008-03 Issue:3 Volume:18 Page:303-311
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Cayot Philippe,Schenker Flore,Houzé Guillaume,Sulmont-Rossé Claire,Colas Bernard

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference19 articles.

1. Rheological properties of acidified gels of skim milk from cows selected for high or low milk fat concentration;Allmere;International Dairy Journal,1999

2. Physical characteristics of set yogurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids;Amatayakul;Food Hydrocolloids,2006

3. Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring;Cayot;Journal of Dairy Research,2003

4. Oral size perception of particles: Effect of size, type, viscosity and method;Engelen;Journal of Texture Studies,2005

5. Sensory properties of low fat yogurts. Part A: Effect of fat content, fermentation culture and addition of non-fat dry milk on the sensory properties of plain yogurts;Folkenberg;Milchwissenschat,2003

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