The flow model parameters of the
HerscheleBulkley function are presented in Table 1, and significantly
(p 0.05) higher values of s0, k and h50, and lower values of n
were obtained for 1.5% MFz in comparison with 1.5% CH. This indicates
higher viscosity, higher yield stress and more shear-thinning
behaviour of low-fat yoghurt produced from milk homogenized by
MFz rather than that made using conventional method.