Iranian Food Science and Technology Research Journal

with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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Keywords = Phase separation

Number of Articles: 1
Evaluation of WPC and EPS Producing Starter Cultures Effect on some Physical Properties of Doogh

Ahmad Ehtiati; Fakhri Shahidi; Mohebbat Mohebbi; Masoud Yavarmanesh

Volume 9, Issue 4 , January 2014

https://doi.org/10.22067/ifstrj.v9i4.30072

Abstract
  SMP was substituted by WPC in four levels for preparing reconstituted milk. Two ropy and one nonropy starter cultures was used for Doogh preparation. Yield stress, viscosity, consistency index and pseudoplastic behavior of Doogh increased by increasing WPC content. Results showed that WPC increased colloidal ...  Read More