Rheological behavior of concentrated yogurt (Labneh)

Abstract

In this paper, the rheological behavior of concentrated yogurt (Labneh) is presented. The rheological behavior of Labneh was measured using a rotational viscometer in a temperature range of 5-55°C. The tested Labneh exhibited shear-thinning and thixotropic behaviors. The power law model expressed as τ = mγ n was found to be the most appropriate for the rheological model of Labneh. The effects of temperature on power law parameters were determined. The parameter (m) significantly decreased with increasing temperature, while the parameter (n) slightly increased with temperature. It was also found that the Weltmann's model described well the relationship between the apparent viscosity of Labneh and the shearing time. The activation energy of flow was nearly constant for all samples tested and not affected by the shear rate.

Manufacturing, properties and shelf life of labneh: a review

“…Storage time had a negligible effect on flow properties of destructured labneh. Similar observation was reported by Abu‐Jdayil et al . (2000).…”

Structure Breakdown of Stirred Yoghurt in a Circular Pipe as Affected by Casein and Fat Content

“…An addition of fat resulted in an overall increased compactness of the gel yoghurt microstructure (Krzeminski et al, 2011). Shaker et al (2000) found that the increase in fat content of plain yoghurt led to an increase in viscosity. In addition, the rate of the structure is slower than the breakdown rate.…”

“…For a shear thinning material follows the power law model like yoghurt (Benezech and Maingonnat 1993;Abu-Jdayil et al, 2000;Abu-Jdayil, 2003;Aportela-Palacios et al, 2005;Renan et al, 2009), and by taking the order of the structure breakdown "p" equals two for stirred yoghurt (Benzech and Maingonnat, 1993), then the structural decay parameter, m, can be given by:…”

Rheological Characterization of Yam and Potato Paste (<i>Dioscorea rotundata</i>) and (<i>Ipomea batata</i>) for Adhesive Purpose

“…Two variables that affect rheological properties of adhesive are the temperature and concentration of borax. The rheological properties of various materials such as labneh from barine milk, soups, cooked cassava and cassava starch with borax blends have been extensively studied by research groups [7] [11] [12]. However, literature does not provide adequate information for the rheological characterization of yam and potato borax blends for adhesive purposes.…”

“…Reliable rheological data are essential for design, quality control, sensory assessment, stability and consumer acceptance of a particular product [12]- [14]. It is also required for process engineering analysis (pumping, mixing, agitation, heating, shelf-life estimation, texture evaluation, product development and the development constitutive equation for rheological characterization [15]).…”