Abstract
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.
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Authors would like to thank the Ministry of Education, Science and Technological Development of Republic of Serbia for their financial support of research presented in this article, Project No. 46009.
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Vukić, D.V., Vukić, V.R., Milanović, S.D. et al. Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures. J Food Sci Technol 55, 2180–2188 (2018). https://doi.org/10.1007/s13197-018-3135-9
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DOI: https://doi.org/10.1007/s13197-018-3135-9