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Improving the quality of yogurt - 4615 - Teagasc

Improving the quality of yogurt - 4615 - Teagasc

Fig. 8. Viscosity-shear

Fig. 8. Viscosity-shear rate plots of fermented milks with different fat content: 0.37% (), 1% (W), 2% (), 3% (), and 4% () w/w fat (the total protein content was 4.5% while the casein-to-whey protein ratio was 60:40 in all milks). Fig. 8 Publications Fenelon, M.A., Guinee, T.P., Kelly, P.M., O’Kennedy, B.T. and Wilkiinson, M.G. (2000). The effect of total protein, casein:whey protein ratio and fat content on the rheological and syneretic properties of yogurts. Irish J. of Agric. and Food Res. 39:171. For further information, please contact Dr Tim Guinee Viscosity Shear rate (1/s) 10 11

Dr. M. Wilkinson Dr. M. Fenelon The Science of Farming and Food DAIRY PRODUCTS RESEARCH CENTRE Moorepark, Fermoy, Co. Cork, Ireland Tel: +353 (0) 25 42222 - Fax: +353 (0) 42340 E-mail: reception@moorepark.teagasc.ie 13

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