Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk

Microfiltered cow’s milk samples were fermented with (prebiotic) and without inulin and evaluated regarding the physico-chemical composition (day 1 of storage) and rheological (days 1, 7, 14 and 21) evaluation, at temperatures of 4.0 ± 0.1 °C and 6.0 ± 0.1 °C. The addition of inulin increased the to...

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Bibliographic Details
Published in:Journal of food engineering 2010-07, Vol.99 (2), p.128-135
Main Authors: Debon, Janaina, Prudêncio, Elane Schwinden, Cunha Petrus, José Carlos
Format: Article
Language:English
Subjects:
consistency
dietary fiber
fermentation
Fermented milk
flow resistance
hysteresis
Inulin
mass flow
Microfiltration
milk
physicochemical properties
Prebiotic
prebiotics
rheological properties
Rheology
shear stress
thixotropy
viscosity
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Summary:Microfiltered cow’s milk samples were fermented with (prebiotic) and without inulin and evaluated regarding the physico-chemical composition (day 1 of storage) and rheological (days 1, 7, 14 and 21) evaluation, at temperatures of 4.0 ± 0.1 °C and 6.0 ± 0.1 °C. The addition of inulin increased the total solids content of the prebiotic fermented milk, increasing its acidity. The Power Law and Mizhari and Berk models were applied successfully to describe the flow of the fermented milks, which had characteristics of shear thinning and non-Newtonian fluid behavior. As with the addition of inulin, the storage time contributed to an increase in the apparent viscosity of the product. The prebiotic fermented milk had greater thixotropy and the hysteresis was lower with an increase in the temperature.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2010.02.008