Effects of Ultra-High Temperature and Vat Processes on Heat-Induced Rheological Properties of Yogurt

Abstract

Effects of ultra-high temperature and vat processing temperatures on rheological properties of yogurt were investigated. Gel firmness, penetration, fluidity, spreadibility, and consistency were measured by rheological methods used in the food industry. Cultured yogurt processed by the ultra-high temperature system showed much lower gel firmness and apparent viscosity than yogurt processed by the vat systems. © 1984, American Dairy Science Association. All rights reserved.