@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"
}