The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3
U radu su praćene promjene reoloških parametara tijekom fermentacije kozjeg i kravljeg mlijeka bakte...
Raw milk from French Alpine goats was processed to Cheddar-like hard goat cheese. After milling, the...
There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk...
The rheological behavior and density of goat milk was studied as a function of solids concentration ...
The rheological behavior and density of goat milk was studied as a function of solids concentration ...
Estudou-se o comportamento reológico do leite de cabra em função da concentração (10,5 a 50,0%) e da...
In the face of the results scarcity for the goat milk processing using emerging and innovative techn...
Various factors affect rennet coagulation and consequently cheese yield, but the subject of research...
Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified wi...
This thesis is focused on the rheological properties of cow, goat and sheep milk. These kinds of mil...
This study aimed to evaluate the effects of the addition of culture on the physico-chemical and rheo...
The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for...
The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for...
Background: The increase in the goat’s milk production chain has been intensified in recent years. H...
Yogurt rheological and textural parameters are known to have an important impact on food quality and...
U radu su praćene promjene reoloških parametara tijekom fermentacije kozjeg i kravljeg mlijeka bakte...
Raw milk from French Alpine goats was processed to Cheddar-like hard goat cheese. After milling, the...
There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk...
The rheological behavior and density of goat milk was studied as a function of solids concentration ...
The rheological behavior and density of goat milk was studied as a function of solids concentration ...
Estudou-se o comportamento reológico do leite de cabra em função da concentração (10,5 a 50,0%) e da...
In the face of the results scarcity for the goat milk processing using emerging and innovative techn...
Various factors affect rennet coagulation and consequently cheese yield, but the subject of research...
Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified wi...
This thesis is focused on the rheological properties of cow, goat and sheep milk. These kinds of mil...
This study aimed to evaluate the effects of the addition of culture on the physico-chemical and rheo...
The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for...
The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for...
Background: The increase in the goat’s milk production chain has been intensified in recent years. H...
Yogurt rheological and textural parameters are known to have an important impact on food quality and...
U radu su praćene promjene reoloških parametara tijekom fermentacije kozjeg i kravljeg mlijeka bakte...
Raw milk from French Alpine goats was processed to Cheddar-like hard goat cheese. After milling, the...
There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk...