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Yoghurt can be either stirred or set. Stirred yoghurt is fermented in bulk, stirred and then dispensed into pots or sold into customers' containers. ...

http://practicalaction.org/docs/technical_information_service/yoghurt.pdf

Stirred Yoghurt is defined as a yoghurt for which the fermentation and coagulation ... Stirred Yoghurt can be made with different combinations of fat level, ...

http://www.fepale.org/Foro/lf09/Stirred_yoghurt.pdf

yoghurt with E = 94785 J molÀ1 and (n) numerical results for stirred ... structure evolution and development in stirred yoghurt. Journal of ...

http://bibliotecadigital.ipb.pt/bitstream/10198/466/1/sdarticle.pdf

by CS Fernandes - 2005 - Cited by 24

http://bibliotecadigital.ipb.pt/bitstream/10198/465/1/JFoodEng_08-2005.pdf

by E KÜÇÜKÖNER - Cited by 1

http://tarimdergisi.yyu.edu.tr/say13(2)pdfler/97-101.pdf

thermophillus for production of stirred yoghurt was studied. The cultures were grown in various source of milk (fresh whole milk, separated milk and skim ...

http://www.afslab.net/archive/files/File/ACLAB-2/Program/L3-1.pdf

attributes of low fat stirred yoghurt. The aim of this study is to find .... SharpnessEdge before and after stirring the yoghurt based on the composition of ...

http://www.sik.se/nrs/Open_transactions/2010/Oral/Nielsen et al 2010.pdf

The Relaxing effect of stirred yoghurts containing lactium® was tested on ... visual appearance of the stirred yoghurt. Similar stability ...

http://www.lactiumusa.com/pdf/restudy/lactium-stability-stirred-yogurt.pdf

of medicinal plants and stirred yoghurt filtrate mixture decreased with mean values of .... herbal extracts mixed with stirred yoghurt filtrate in ...

http://198.170.104.138/ijp/0/650-IJP-ANSI.pdf

Abstract The shear flow behaviour of stirred yoghurt in the cone-and-plate and cylindrical ...... shear rate and time dependency of stirred yogurt rheology ...

http://www.springerlink.com/index/H8K2861768306848.pdf

the determination of the viscosity of stirred yoghurt, from both qualitative and quantitative aspects, and by using commercial equipment and standard ...

http://www.springerlink.com/index/G52HGTV4H0137D64.pdf

Swiss-style yoghurt is similar to stirred yoghurt, and the flavouring and/or fruit ... TABLE 1: Sensory attributes of stirred, flavoured yoghurt. Appearance ...

http://www.mjmagazine.co.za/acrobat/august_06/cultured_yoghurt.pdf

stirred-type yoghurt has a larger share of the market it is of greater .... the stirred yoghurt is many times larger than the increase in milk viscosity ...

http://www.informaworld.com/index/752358794.pdf

in the production of stirred yoghurts and o investigate the effects of adding various levels of soursop nectar to plain yoghurt ...

http://www.informaworld.com/index/713995053.pdf

Fifteen batches of stirred yoghurt were made to study the effect of microentrapment on ... were quite stable during refrigerated storage of stirred yoghurt. ...

http://www.akademiai.com/index/H2470T9J2Q5N6X6P.pdf

Set Yoghurt - is packed immediately after inoculation and is incubated in the package. Stirred Yoghurt - after setting, fruit and other condiments can be ...

http://www.wceb.ie/download/1/Teagasc_Production_Yoghurt.pdf

by CO PAGE - Related articles

http://www.newport.com.au/publications/RVAworlds/RVA World 21.pdf

by L Bennett - Cited by 1

http://www.newport.com.au/publications/RVAworlds/rva_world_19.pdf

Physical nature of the product, i. e. set, stirred or fluid/drinking; the latter is considered stirred yoghurt of low viscosity. ...

http://www.tempus18084.com/doc/final_doc/Marijana_Marjanovic.pdf

Stirred Yoghurt - after setting, fruit and other condiments can be added with a gentle stirring motion. Drinking Yoghurt - fruit juice and other flavouring ...

http://www.teagasc.ie/ruraldev/docs/factsheets/15_Yoghurt No.pdf

sible source of calcium fortification of stirred yogurt without loss of texture. ..... nodules present in the stirred yogurt coagulum (Davis, ...

http://jds.fass.org/cgi/reprint/91/11/4164.pdf

characterisation of stirred yoghurt: viscometry. J. Texture Stud. 24:185–198. 18 Steventon, A. J., C. J. Parkinson, P. J. Fryer, and R. C. Bottom- ...

http://jds.fass.org/cgi/reprint/82/4/682.pdf

by T AMATAYAKUL - 2006 - Cited by 4

http://www.thaiscience.info/Article for ThaiScience/Article/1/Ts-1 syneresis in set yogurt as affected by eps starter cultures and levels of solids.pdf

Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. Journal of Food. Science, 63(1), 108–112. ...

http://www.thaiscience.info/Article for ThaiScience/Article/1/Ts-1 addition of gelatin enhanced gelation of corn-milk yogurt.pdf

by D Guggisberg - Related articles

http://www.db-alp.admin.ch/de/publikationen/docs/pub_GuggisbergD_2006_16167.pdf

by LE de Processos - 2008 - Related articles

http://paginas.fe.up.pt/lepae/papers/2008/FBP_LM2008.pdf

Set yogurt, is incubated and cooled in the retail container. Stirred yoghurt. Is iermented in a tank and trie final coagulum is "broken" by stirring prior ...

http://www.triowindairy.com/down/dairy.pdf

by F Harte - 2007 - Cited by 5

http://www.bsyse.wsu.edu/barbosa/PDF Journal manuscripts 2004-2009/MS 2007/Yield stress for initial firmness determination on yogurt.pdf

The majority of yoghurts are stirred yoghurts ... stirred with the milk product (stirred yoghurt) ... Fruit preparations for stirred yoghurts should ...

http://www.herbstreith-fox.de/fileadmin/tmpl/pdf/broschueren/Joghurtfruchtzubereitungen_englisch.pdf

In the manufacture of stirred yoghurt the yoghurt is being glazed after ... In set and stirred yoghurt pectins provide texture and prevent syneresis. ...

http://www.herbstreith-fox.de/fileadmin/tmpl/pdf/broschueren/FuE_Texturising_of_Ferm_Milk_Products.pdf

2: Protocol for flavoured plain and probiotic stirred yoghurt .... stirred yoghurts supplemented without or with WPC during refrigerated storage. Yoghurt ...

http://nopr.niscair.res.in/bitstream/123456789/3767/1/NPR 8(1) 25-31.pdf

by MHM Haj - 2007 - Related articles

http://www.insipub.com/rjavs/2007/56-60.pdf

by C Fadela - 2009 - Related articles

http://www.academicjournals.org/AJB/PDF/pdf2009/4May/Fadela et al.pdf

by RE Sanful - 2009 - Related articles

http://www.academicjournals.org/AJFS/PDF/Pdf2009/May/Sanful.pdf

ties of skim milk (2) properties of stirred yoghurt made from pressure treated skim milk and (3) functional properties of other end products were examined. ...

http://adsa.asas.org/MEETINGS/2008/abstracts/0553.PDF

be used to improve rheological properties of stirred yoghurt. The stability of complexes in UC after addition into milk should be evaluated. ...

http://adsa.asas.org/MEETINGS/2008/abstracts/0502.PDF

by C Fadela - 2009 - Related articles

http://www.idosi.org/wjdfs/wjdfs4(2)/8.pdf

by N Vahedi - 2008 - Related articles

http://www.idosi.org/aejaes/jaes3(6)/20.pdf

Creaminess in low fat yoghurt. Arla Foods Ingridients, Business Area Functional Milk Proteins. Applications – Creaminess in Stirred Yoghurt. Native WPC ...

http://lactose.ru/present/5Lisbet_Bjerre_Knudsen.pdf

- Related articles

http://upetd.up.ac.za/thesis/available/etd-05282007-115336/unrestricted/04chapter4.pdf

Commercial low-fat (0.5%) stirred yoghurt was purchased in a local shop .... Breakdown of yoghurt gel structure. Stirred yoghurt was reported to be Iinear ...

http://www.dairy-journal.org/articles/lait/pdf/1993/04/lait_73_1993_4_34.pdf

of stirred acid milk gels. According to many authors, the rheological properties of stirred yoghurts can be related to those of set yoghurts [3, 5, 11]. ...

http://www.dairy-journal.org/articles/dst/pdf/2008/03/dst0746.pdf

by D GONÇALVEZ - Related articles

http://www.enpromer2005.eq.ufrj.br/nukleo/pdfs/0891_effect_of_thickeners_in_yogur.pdf

RHEOLOGICAL PARAMETERS IN FAT-FREE STIRRED YOGHURT DURING AGEING USING A RESPONSE. SURFACE DESIGN, 7th Wartburg Symposium on Flavor Chemistry and Biology, ...

http://antiox.fr/travaux_membres/1184754407.pdf

by M SINGH - 2008 - Related articles

http://ddr.nal.usda.gov/bitstream/10113/33162/1/IND44179209.pdf

Flow Velvet for smooth, thick, and creamy stirred and drinking yoghurt .... DELVOо-YOG Flow Velvet. • Stirred yoghurts and yoghurt drinks ...

http://www.cheeseinstitute.com/demo1/pics/20100222102032501.pdf

by K Kailasapathy - Cited by 21

http://www.aseanfood.info/Articles/11019098.pdf

by I Sodini - 2005 - Cited by 8

http://www.calpoly.edu/~dptc/publications/Tong pub.pdf

by E GÜNDOĞDU - 2009 - Related articles

http://journals.tubitak.gov.tr/veterinary/issues/vet-09-33-1/vet-33-1-5-0704-26.pdf

Ingredients optional except for sugar for liquid/stirred yoghurt. 6. Chilling should be to ≤4°C. 7. Whey is output of straining yoghurt into bags ...

http://www.nzfsa.govt.nz/industry/general/cops/yoghurt/guidance-material.pdf