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Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation

  • Published:2015-05-18 Issue:2 Volume:69 Page:191-199
  • ISSN:1364-727X
  • Container-title:International Journal of Dairy Technology
  • language:en
  • Short-container-title:Int J Dairy Technol

Author:

Vareltzis Patroklos1,Adamopoulos Konstantinos2,Stavrakakis Efstratios2,Stefanakis Athanasios2,Goula Athanasia M.3

Affiliation:

1. Department of Food Technology; Alexandrian Technological Institute of Thessaloniki; Thessaloniki GR - 574 00 Greece

2. Department of Chemical Engineering; Faculty of Engineering; Aristotle University of Thessaloniki; Thessaloniki Greece

3. Department of Food Science and Technology; Faculty of Agriculture; Aristotle University of Thessaloniki; Thessaloniki Greece

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference42 articles.

1. Production and evaluation of a high protein version of non-fat yogurt;Abd El-Khair;Research Journal of Agriculture and Biological Sciences,2009

2. Modelling the time-dependent rheological behavior of semisolid foodstuffs;Abu-Jdayil;Journal of Food Engineering,2003

3. Rheology of buildup, breakdown, and rebodying of acid casein gels;Arshad;Journal of Dairy Science,1993

4. Flow properties of stirred yoghurt: structural parameter approach in describing time-dependency;Benezech;Journal of Texture Studies,1993

5. Use of micellar casein concentrate for Greek-style yogurt manufacturing: effects on processing and product properties;Bong;Journal of Dairy Science,2014
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