FIELD: food industry; cultured milk foods production.
SUBSTANCE: method implies testing of structural and mechanical properties of product sample by means of effective viscosity measurement at 10.0°С и 20.0°С and shear rate gradient from 3.0 s-1 to 9.0 s-1, yoghurt quality is estimated by difference in values of effective viscosity of test and control samples.
EFFECT: accurate liquid yoghurt quality assessment improving.
2 tbl, 3 ex
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|---|---|---|---|
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| METHOD FOR PRODUCTION OF PASTE-LIKE PRODUCTS BASED ON HONEY (VERSIONS) | 2010 |
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| CURD WHEY DAIRY DESSERT | 2015 |
|
RU2603001C1 |
| COMPOSITION FOR PREPARING CULTURED-MILK PRODUCT FOR INFANT AND DIETETIC ALIMENTATION | 2000 |
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RU2184457C1 |
| COMPOSITION FOR MILK-PROTEIN BIO-COCKTAIL PRODUCTION | 2013 |
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RU2538151C2 |
