Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids

The rheological characterization of stirred yogurt with added milk fat, Na caseinate (or micellar casein) and gelatin (4 Bloom strengths), starch or a xanthan gum/LBG 50:50 mixture was carried out. Dynamic and shear values were measured at 8°C and syneresis at 4°C. Consistency (k* and k) and syneresis were more frequently influenced by the composition variables than the power law factors n* and n and the critical strain γ c . The k* ranged from 15.8 to 576 Pa sn*, n* from 0.038 to 0.220, γ c from 1.6 to 49.0 10 ‐3 , k from 0.37 to 32.47 Pa s n , n from 0.005 to 0.587, and syneresis from 0.0 to 49.2%.