ArticleJournal of food science and technology2018
Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Beyond Tea: Kombucha SCOBY as a Starter Culture Across Food Matrices.Molecules (Basel, Switzerland) · 2026Review
- Effects of Different Lactic Acid Bacterial Strains on the Physicochemical Properties and Flavor of Millet Fermented Beverages.Foods (Basel, Switzerland) · 2026Article
- Fortification of set yogurt withFrontiers in nutrition · 2026Article
- Production of synbiotic Doogh enriched withJournal of food science and technology · 2022Article
- Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations.Journal of food science and technology · 2022Article
- Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt.Journal of food science and technology · 2021Article
- Selection of Exopolysaccharide-ProducingMicroorganisms · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples` flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.
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