Original scientific paper
Examination of coagulation kinetics and rheological properties of fermented milk products: influence of starter culture, milk fat content and addition of inulin
Jovica Hardi
; Prehrambeno tehnološki fakultet, Osijek
Vedran Slačanac
Abstract
Rheological properties of curd of fermented milk products are one of the basic factors of their overal quality. The textural (rheological) properties of fermented dairy products depend on the many different factors such as starter culture, milk composition, initial viscosity of milk, fermentation kinetics (intensity of pH value decrease), heat treatment of milk, homogenization etc. The aim of this paper was to examine the influence of three factors to coagulation kinetics and rheological properties of fermented milk product: milk fat content, starter culture and addition of inulin (a strong bifidogenic prebiotic). Results of this work indicated that all three factors have influence on fermentation and coagulation kinetics, as well as to textural quality of fermented milk products. The greatest influence of starter culture is well known, while the influence of inulin addition on consistency of probiotic samples increase was found to be the most interesting.
Keywords
inulin; fermentation and coagulation kinetics; milk fat content; rheological properties; starter culture
Hrčak ID:
93284
URI
Publication date:
4.9.2000.
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