Apparent viscosity of ultra-high-temperature (UHT) treated milk and of yogurt prepared from this milk was studied and compared to that of vat-treated milk and yogurt. UHT-treated milks (149 C, 3.3 sec) had an apparent viscosity of 2.3 to 2.7 cp, while the apparent viscosity of vat-treated milks (63 C and 82 C, 30 min) ranged from 1.9 to 2.0 cp. The apparent viscosity of unheated (raw) milk was 1.7 cp. The apparent viscosity of yogurt prepared from UHT-treated milk became nearly constant at 0.8 cp after 14 min of shearing, while the apparent viscosity of yogurts prepared from vat-treated milks ranged from 1.8 to 3.8 cp under the same conditions. All yogurts exhibited thixotrophic behavior.
Apparent Viscosity of Milk and Cultured Yogurt Thermally Treated by UHT and Vat Systems
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A. E. LABROPOULOS, A. LOPEZ, J. K. PALMER; Apparent Viscosity of Milk and Cultured Yogurt Thermally Treated by UHT and Vat Systems. J Food Prot 1 November 1981; 44 (11): 874–876. doi: https://doi.org/10.4315/0362-028X-44.11.874
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