Various factors, e.g., quality and composition of milk and its fat and
total solid content, heat treatment of milk, combination of the lactic
acid bacteria used, acidification rate of milk and storage time, all effect
the texture and sensory properties of yogurt (Paseephol, Small, &
Sherkat, 2008). Various methods are available to assess texture
properties of yoghurt. Rheometry is a useful technique for measuring
the textural properties of foods. Viscoelastic property measurements
provide an understanding of the rhelogical properties of foods and
give an estimate of the initial experience of a consumer (Kealy, 2006).
Several workers have used the oscillatory test to assess the rheological
Food Research International 44 (2011) 2482–2488
⁎ Corresponding author. Tel.: +1 450 768 3232; fax: +1 450 773 8461.
E-mail address: joyce.boye@agr.gc.ca (J.I. Boye).
0963-9969/$ – see front matter. Crown Copyright © 2011 Published by Elsevier Ltd. All rights reserved