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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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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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creator	Debon, Janaina Prudêncio, Elane Schwinden Cunha Petrus, José Carlos
description	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.
doi_str_mv	10.1016/j.jfoodeng.2010.02.008
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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. 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source	Elsevier:Jisc Collections:Elsevier Read and Publish Agreement 2022-2024:Freedom Collection (Reading list)
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
title	Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk
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