Notes on importance of Rheological behavioursįermented milk, as yogurt ’s rheological behavior depends on the concentration, composition, and pre-treatment of the milk (especially heat treatment), starter culture and incubation conditions. the processing methodology and the technology used. type and characteristics of ingredients used and.In dairy products, the rheological proprieties are mainly influenced by three factors: With increased competition in the food industry there is a growing emphasis on production efficiency and product quality, the use of process control to achieve these aims is becoming universal, resulting in benefits such as improved product quality, reduced waste, reduced material and energy costs, optimization of processing time and greater process flexibility.įood rheology is directly related to the acceptance of the final product by consumers. Adding to texture’s importance is the intricate manner in which it interacts with its higher profile teammates: taste, aroma and flavor. Texture is the “feeling” in the mouth when the product is eaten, is usually assessed by measuring the product’s viscosity, and can ‘make or break’ a product’s reception. In the dairy products industry, customers value highly taste and texture.
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