EFFECT OF ADDITION OF CORN FLAKES ON RHEOLOGICAL BEHAVIOR OF SOME YOGURT

Abstract

Yogurt is one of the most consumed fermented milk product in the world due to its benefits for the human body. The purpose of this work is to study the effect of addition of some corn flakes on rheological behavior of different types of yogurts. For this study, the yogurt samples were obtained in the laboratory using the cultures starter DIPROX YBA 986. The effect of addition of corn flakes in yoghurt was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc, Model RV – DV I Prime) with RV spindles. The Brookfield viscometer DV I Prime with disk spindles represents an easily and cheap method for rheological characterization of non-Newtonian fluids, in this case of yoghurt.