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Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling

  • Stephanie Clark
  • Minto MichaelEmail author
  • Karen A. Schmidt
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

One of the most beloved of all dairy products, yogurt comes in a multitude of flavors and styles worldwide. There is no one ideal body or texture but a range of appealing rheological properties available in yogurt products, resulting from a complex interplay of microbial cultures, dairy and non-dairy ingredients, processing conditions, and storage and handling practices. This chapter summarizes some of the recent published literature centered on this complex interplay, in particular how these factors impact the rheological and sensory properties of the final yogurt products.

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Stephanie Clark
    • 1
  • Minto Michael
    • 2
    Email author
  • Karen A. Schmidt
    • 3
  1. 1.Department of Food Science and Human NutritionIowa State UniversityAmesUSA
  2. 2.School of Food ScienceWashington State UniversityPullmanUSA
  3. 3.Food Science InstituteKansas State UniversityManhattanUSA

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