TY  - CONF
AU  - Vučić, Tanja
AU  - Miočinović, Jelena
AU  - Puđa, Predrag
AU  - Keškić, Tanja
AU  - Đokić, Milomir
AU  - Spasojević, Rade
PY  - 2016
UR  - http://r.istocar.bg.ac.rs/handle/123456789/954
AB  - Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt 
describes physical properties that are related to texture as a significant part of sensory product 
quality. It describes the behavior of food and helps to better understand different processes. 
At the same time, texture analysis is objective instrumental technique useful in maintaining of 
constant quality. 
The aim of this study was to analyze the rheological and textural properties of yoghurt samples 
produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia. 
Rheological properties of the yoghurt samples were monitored using low amplitude strain 
oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of 
shear rate (ii) tixotropic behavior of yoghurts. 
Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer 
(Micro Stable System, UK) using a 35 mm diameter disc. Analysis included the measurement of 
firmness, consistency, cohesiveness and index of viscosity. 
Composition including dry matter, proteins and fat content as well as pH of samples was 
determined. The syneresis of yoghurt was determined by measuring of whey volume expelled 
from samples after centrifugation. 
Results showed that rheological and textural properties of yoghurt are highly dependent on its 
composition. The significant difference in yoghurt properties produced on different production 
lines was found. However, it appears that the differences are induced by processing factors 
and present on a daily basis. Based on current results, it could be concluded that this study has 
provided valuable information on how to optimize the processing parameters in order to achieve 
a constant and high product quality.
PB  - Univerzitet u Beogradu, Poljoprivredni fakultet
C3  - Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“
T1  - Rheology and texture analysis as a tool for process control
SP  - 73
EP  - 73
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_954
ER  - 

@conference{
author = "Vučić, Tanja and Miočinović, Jelena and Puđa, Predrag and Keškić, Tanja and Đokić, Milomir and Spasojević, Rade",
year = "2016",
abstract = "Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt 
describes physical properties that are related to texture as a significant part of sensory product 
quality. It describes the behavior of food and helps to better understand different processes. 
At the same time, texture analysis is objective instrumental technique useful in maintaining of 
constant quality. 
The aim of this study was to analyze the rheological and textural properties of yoghurt samples 
produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia. 
Rheological properties of the yoghurt samples were monitored using low amplitude strain 
oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of 
shear rate (ii) tixotropic behavior of yoghurts. 
Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer 
(Micro Stable System, UK) using a 35 mm diameter disc. Analysis included the measurement of 
firmness, consistency, cohesiveness and index of viscosity. 
Composition including dry matter, proteins and fat content as well as pH of samples was 
determined. The syneresis of yoghurt was determined by measuring of whey volume expelled 
from samples after centrifugation. 
Results showed that rheological and textural properties of yoghurt are highly dependent on its 
composition. The significant difference in yoghurt properties produced on different production 
lines was found. However, it appears that the differences are induced by processing factors 
and present on a daily basis. Based on current results, it could be concluded that this study has 
provided valuable information on how to optimize the processing parameters in order to achieve 
a constant and high product quality.",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
journal = "Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“",
title = "Rheology and texture analysis as a tool for process control",
pages = "73-73",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_954"
}

Vučić, T., Miočinović, J., Puđa, P., Keškić, T., Đokić, M.,& Spasojević, R.. (2016). Rheology and texture analysis as a tool for process control. in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“
Univerzitet u Beogradu, Poljoprivredni fakultet., 73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_954

Vučić T, Miočinović J, Puđa P, Keškić T, Đokić M, Spasojević R. Rheology and texture analysis as a tool for process control. in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“. 2016;:73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_954 .

Vučić, Tanja, Miočinović, Jelena, Puđa, Predrag, Keškić, Tanja, Đokić, Milomir, Spasojević, Rade, "Rheology and texture analysis as a tool for process control" in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“ (2016):73-73,
https://hdl.handle.net/21.15107/rcub_ristocar_954 .