Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

Marie Renan (1) , Fanny Guyomarc'H (1) , V. Arnoult-Delest (2) , Denis Pâquet (2) , Gérard Brulé (1) , Marie-Hélène Famelart (1)

1 STLO - Science et Technologie du Lait et de l'Oeuf
2 Groupe Danone

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

Mots clés: RHEOLOGY; PH; STIRRED YOGHURT; GEL; yoghurt; rheology

Mots clés: yaourt; rhéologie; température

Domaines: Sciences agricoles

Marie Renan, Fanny Guyomarc'H, V. Arnoult-Delest, Denis Pâquet, Gérard Brulé, et al.. Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring. International Dairy Journal, 2009, 19, pp.142-148. ⟨10.1016/j.idairyj.2008.09.007⟩. ⟨hal-01454061⟩