Effect of the milk-whey relation over physicochemical and rheological properties on a fermented milky drink

(Eng) The effect of the milk-whey relation over the physicochemical properties (pH, total acidity, soluble solids and syneresis) and rheology (deformation rate, apparent viscosity, flow behavior index and consistency index) of a fermented dairy drink was studied. A completely randomized experimental...

Full description

Autores:

Pacheco V., Mónica María
Porras A., Oscar Orlando
Velasco, Edwing
Morales Valencia, Edgar M.
Navarro, Alba

Tipo de recurso:

Article of journal

Fecha de publicación:

2017

Institución:

Universidad del Valle

Repositorio:

Repositorio Digital Univalle

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.univalle.edu.co:10893/18212

Acceso en línea:

https://hdl.handle.net/10893/18212

Palabra clave:

Caseína
Leche fermentada
Ácido láctico
pH
Sinéresis
Viscosidad
Casein
Fermented milk
Lactic acid
pH
Syneresis
Viscosity

Rights

closedAccess

License

http://purl.org/coar/access_right/c_14cb