Effects of ultra-high temperature and vat processing temperatures on rheological properties of yogurt were investigated. Gel firmness, penetration, fluidity, spreadibility, and consistency were measured by rheological methods used in the food industry. Cultured yogurt processed by the ultra-high temperature system showed much lower gel firmness and apparent viscosity than yogurt processed by the vat systems.
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Labropoulos et al. (1984) studied this question.
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