Industry Papers: Dairy

Acidulated Desserts

ANON (1995). Acidulated Desserts offer an Alternative to RTC-Desserts. Asia Pacific Food Industry, Sept., 70-74.

Caramelised Condensed Milk

CORRADINI, M. G. & PELEG, M. (2000). Lubricated squeezing flow viscometry for dulce de leche (milk sweet). Food Science & Techology International, 6 (4), 339-344.

Cheese

AHMAD, K., ABDULAH, A. & AYOB, M. K. (2001). Potential of palm blend in the formulation of mozzarella analogue. Palm Oil Developments, 35, 1-7.

ANON (1995). Consistent Consistency. Dairy Industries International, May, 37-38.

ARYANA, K. J. (2003). Microstructure and texture of cheddar cheese manufactured with health beneficial lipids. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

AWAD, R. A., SINGH, R. K., ABDEL-HAMID, L. B. & EL-SHABRAWY, S. A. (1995). Emulsifying salt mixtures effect on physicochemical characteristics of processed cheese spread from Ras cheese. IFT Conference Paper, Anaheim 1995.

AWAD, R. A., ABDEL-HAMID, L. B., EL- SHABRAWY, S. A. & SINGH, R. K. (2002). Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures. Lebensm.-Wiss. U.-Technol., 35, 54-61.

BRENNAN, J. G. & BOURNE, M. C. (1994). Effect of Lubrication on the Compression Behaviour of Cheese and Frankfurters. Journal of Texture Studies, 25, 139-150.

BREUIL, P. & MEULLENET, J.-F. (2000). Prediction of cheese texture using three instrumental techniques and multivariate modelling. Poster presented at IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

BUFFA, M. N., TRUJILLO, A. J., PAVIA, M. & GUAMIS, B. (2001). Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurised or high-pressure-treated goats' milk. International Dairy Journal, 11 (11/12), 927-934.

BULLENS, C. (1994). Process and Ingredient Effects on Structure of Reduced-Fat Cheddar Cheese. Food Ingredients Europe, 215-218.

BULLENS, C. (1994). Reduced-Fat Cheddar - Aspects of Process & Ingredient Effect. The World of Ingredients, 28-31.

CAPELLAS, M., MOR-MUR, M., SENDRA, E., GUAMIS, B. (2001). Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mato). International Dairy Journal, 11, 165-173.

DRAKE, M. A., HERRETT, W., BOYLSTON, T. D. & SWANSON, B. G. (1996). Lecithin improves texture of reduced fat cheeses. Journal of Food Science, 61 (3), 639-642.

DRAKE, M. A., BOYLSTON, T. D. & SWANSON, B. G. (1996). Fat mimetics in low-fat cheddar cheese. Journal of Food Science, 61 (6), 1267-1270.

DRAKE, M. A., TRUONG, V. D. & DAUBERT, C. R. (1998). Development of a cheese texture lexicon and correlation with rheological measurements. Poster presented at IFT Meeting, Atlanta, June 20-24, 1998.

DRAKE, M. A., TRUONG, V. D. & DAUBERT, C. R. (1999). Rheological and sensory properties of reduced-fat processed cheeses containing lecithin. Journal of Food Science, 64 (4), 744-752.

DRAKE, M. A., GERARD, P. D., TRUONG, V. D. & DAUBERT, C. R. (1999). Relationship between instrumental and sensory measurements of cheese texture. Journal of Texture Studies, 30, 451-476.

GONZALEZ, C. H., MARTINEZ-NAVARRETE, N. & CHIRALT, A. (1999). Development of ripening in manchego cheese as affected by salt content. European research towards safer and better food: Proceedings of the 3rd Karlsruhe Nutrition Symposium, Karlsruhe, October 1998, pp. 435-442.

HALMOS, A. L. (1997). Food texture and sensory properties of dairy ingredients. Food Australia, 49 (4), 169-173.

HALMOS, A. L. & FOO, A. S. (2002). Texture characteristics of yellow cheeses. Food Australia, 54 (10), 459-462.

HALMOS, A. L., POLLARD, A. & SHERKAT, F. (2003). Natural cheddar cheese texture variation as a result of milk seasonality. Journal of Texture Studies, 34, 21-40.

HWANG, C. H. & GUNASEKARAN, S. (2001). Measuring crumbliness of some commercial Queso Fresco-type Latin American cheeses. Milchwissenschaft, 56 (8), 446-450.

IRIGOYEN, A., CASTIELLA, M., ORDONEZ, A. I., TORRE, P. & IBANEZ, F. C. (2002). Sensory and instrumental evaluations of texture in cheeses made from ovine milks with differing fat contents. Journal of Sensory Studies, 17 (2), 145-161.

JUAN, B., TRUJILLO, A. J., GUAMIS, V., BUFFA, M. & FERRAGUT, V. (2006). Rheological, textural and sensory characteristics of high-pressure treated semi-hard ewes' milk cheese. International Dairy Journal, In Press.

KAILASAPATHY, K. (1998). Effect of adding carrageenan and gellan gums on yield and textural quality of Caerphilly cheese. Milchwissenschaft, 53 (8), 446-449.

KHEADR, E. E., VUILLEMARD, J.-C. & EL DEEB, S. A. (2000). Accelerated cheddar cheese ripening with encapsulated proteinases. International Journal of Food Science and Technology, 35, 483-495.

KHEADR, E. E., VACHON, J. F., PAQUIN, P. & FLISS, I. (2002). Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese. International Dairy Journal, 12 (5), 435-446.

KHEADR, E. E., VUILLEMARD, J.-C., & EL-DEEB, S. A. (2002). Acceleration of cheddar cheese lipolysis by using liposome-entrapped lipases. Journal of Food Science, 67 (2), 485-492.

KUO, C. J. & HARPER, W. J. (2000). The effects of hydration conditions of milk protein concentrate on the resulting Cast Feta cheese texture. Poster presented at IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

LOBATO-CALLEROS, C., VERNON-CARTER, E. J. & HORNELAS-URIBE, Y. (1998). Microstructure and texture of cheese analogs containing different types of fat. Journal of Texture Studies, 29, 569-586.

LOBATO-CALLEROS, C., VERNON-CARTER, E. J., GUERRERO-LEGARRETA, I., SORIANO-SANTOS, J. & ESCALONA-BEUNDIA, H. (1997). Use of fat blends in cheese analogs: Influence on sensory and instrumental textural characteristics. Journal of Texture Studies, 28, 619-632.

LOBATO-CALLEROS, C., RAMIREZ-SANTIAGO, C., OSORIO-SANTIAGO, V. J., VERNON-CARTER, E. J., & HORNELAS-URIBE, Y. (2003). Microstructure and texture of Manchego cheese-like products made with canola oil, lipophilic and hydrophilic emulsifiers. Journal of Texture Studies, 33, 165-182.

MOINY, V., MEULLENET, J.-F., & XIONG, R. (2003). Uniaxial compression of cheddar cheese at various loading rates and its correlation to sensory texture profiles. Journal of Texture Studies, 33, 237-254.

ORTEGA-RIVAS, E., SEPULVEDA-AHUMADA, D. R. & BARBOSA-CANOVAS, G. V. (2001). Cheddar cheese quality as related to the use of pulsed electric fields to pasteurise milk. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1468-1472.

PAVIA, M., TRUJILLO, A. J., GUAMIS, B. & FERRAGUT, V. (1999). Evolution of the composition and texture of ewe's milk cheese during ripening. Alimentaria, 36 (306), 43-47.

PENA, J. L., ANZALDUA-MORALES, A., GASTELUM, G. & NEVAREZ, V. (1996). A probe for measuring stretchability (string) of melted cheese by instrumental means. IFT Conference Paper, New Orleans, 1996.

PEREIRA, R. B. & BENNETT, R. J., HEMAR, Y. & CAMPANELLA, O. H. (2001). Rheological and microstructural characteristics of model processed cheese analogues. Journal of Texture Studies, 32, 349-373.

PISKA, I., STETINA, J., VALENOVA, H., DREVOVA, L. & BIEN, R. (2003). Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese. Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

POLLARD, A., SHERKAT, F., SEURET, M. G. & HALMOS, A. L. (2003). Textural changes of natural cheddar cheese during the maturation process. Journal of Food Science, 68 (6), 2011-2015.

PRASAD, N. & ALVAREZ, V. B. (1996). Effect of salt and rennet on the physico-chemical properties of Feta cheese during ripening. IFT Conference Paper, New Orleans, 1996.

RAKSAKULTHAI, R., ROSENBURG, M. & HAARD, N. F. (2002). Accelerated cheddar cheese ripening with an aminopeptidase fraction from squid hepatopancreas. Journal of Food Science, 67 (3), 923-929.

ROMEIH, E. A., MICHAELIDOU, A., BILIADERIS, C. G. & ZERFIRIDIS, G. K. (2002). Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12 (6), 525-540.

SABADINI, E., CAMPOS, A. A., VIOTTO, W. H. & DA CUNHA, R. L. (2001). Viscoelastic behaviour of Minas Frescal. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 599-603.

SANDRA, S., STANFORD, M. A. & GODDIK, L. M. (2004). The use of high-pressure processing in the production of Queso Fresco cheese. Journal of Food Science, 69, (4), 153-158.

SEPULVEDA-AHUMADA, D. R., RIVAS-ORTEGA, E. & BARBOSA-CANOVAS, G. V. (2000). Quality aspects of cheddar cheese obtained with milk pasteurised by pulsed electric fields. Food and Bioproducts Processing, 78, 2.

SERRANO, J., VELAZQUEZ, G., LOPETCHARAT, K., RAMIREZ, J. A. & TORRES, J. A. (2005). Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: microstructure, texture, and sensory properties of shredded milled curd cheese. Journal of Food Science, 70 (4), 286-293.

SINGH, H, ROCKALL, A, MARTIN, C.R, CHUNG, O.K. & LOOKHART, G.L. (2006). The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer. Journal of Texture Studies, 37, 383-392.

SOUSA, M. J. & McSWEENEY, P. L. H. (2001). Studies on the ripening of Cooleeney, an Irish farmhouse Camembert-type cheese. Irish Journal of Agricultural and Food Research, 40, 83-95.

SWENSON, B. J., WENDORFF, W. L. & LINDSAY, R. C. (2000). Effects of ingredients on the functionality of fat-free process cheese spreads. Journal of Food Science, 65 (5), 822-825.

SUROWKA, K. (1997). Texture characteristics of some Polish cheeses. Polish Journal of Food and Nutrition Sciences, 6/47 (3), 103-112.

SUWONSICHON, T. & PELEG, M. (1999). Rheological characterisation of ricotta cheese by imperfect squeezing flow viscometry. Journal of Texture Studies, 30, 89-103.

TRUONG, V. D., DAUBERT, C. R., DRAKE, M. A. & BAXTER, S. R. (2002). The rheometry for textural characterisation of cheddar cheeses: correlation with other instrumental and sensory measurements. Lebensmittel Wissenschaft u. Technol., 35 (4), 305-314.

TRUONG, V. D., DAUBERT, C. R., DRAKE, M. A. & BAXTER, S. R. (2002). Vane rheometry for textural charactrization of cheddar cheeses: correlation with other instrumental and sensory measurements. Lebensm.-Wiss. U.-Technol, 35, 305-314.

VOLIKAKIS, P., BILIADERIS, C. G., VAMVAKAS, C. & ZERFIRIDIS, G. K. (2004). Effects of a commercial oat-beta-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product. Food Research International, 37, 83-94.

WATKINSON, P. J., JACKSON, L. F. (1999). New procedure for estimating the modulus of deformability of cheese from uniaxial compression tests. Journal of Texture Studies, 30, 563-580.

XIONG, R., MEULLENET, J. F., HANKINS, J. A. & CHUNG, W. K. (2001). Relationship between sensory and instrumental hardness of cheeses. Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

XIONG, R., MEULLENET, J.-F., HANKINS, & CHUNG, W. K. (2002). Relationship between sensory and instrumental hardness of commercial cheeses. Journal of Food Science, 67 (2), 877-883.

Chhana Podo

KUMAR, S., KHAMRUI, K. & BANDYOPADHYAY, P. (2002). Process optimisation for commercial production of Chhana Podo. Indian Dairyman, 54 (10), 61-65.

Cultured Milk

SOBERANES, J. D., GARCIA-GARIBAY, M., CASAS-ALENCASTER, N. & MARTINEZ-PADILLA, L. P. (2001). Texture Differences between Stirred and Set Fermented Milk by an Exopolysaccharide Producing Strain of Lactobacillus delbrueckii subsp. Bulgaricus. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 594-598.

Custard Dessert

DUNNEWIND, B., JANSSEN, A. M., VAN VLIET, T. & WEENEN, H. (2004). Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods. Journal of Texture Studies, 35, 603-620.

Dulce de Leche

ARES, G., GIMENEZ, A. & GAMBARO, A. (2006). Instrumental methods to characterize nonoral texture of dulce de leche. Journal of Texture Studies, 37, 553-567.

CORRADINI, M. G. & PELEG, M. (2000). Lubricated squeezing flow viscometry for dulce de leche (milk sweet). Food Science & Techology International, 6 (4), 339-344.

Egg

BARRETT, A. H., CARDELLO, A. V., PRACKASH, A., MAIR, L., TAUB, I. A. & LESHER, L. L. (1997). Optimization of dehydration egg quality by microwave assisted freeze-drying and hydrocolloid incorporation. Journal of Food Processing and Preservation, 21, 225-244.

KIRUNDA, D. F. K. & MCKEE, S. R. (2000). Relating quality characteristics of aged eggs and fresh eggs to vitelline membrane strength as determined by a texture analyser. Poultry Science, 79 (8), 1189-1193.

LUECHAPATTANAPORN, K., WANG, Y., WANG, J., TANG, J., HALLBERG, L. M. & DUNNE, C. P. (2005). Sterilization of scrambled eggs in military polymeric trays by radio frequency energy. Journal of Food Science, 70 (4), 288-294.

PERRY, H., SAMS, T., MORENO, V., MOUNT, J., ZIVANOVIC, S. & WEISS, J. (2003). Additives used to modify texture of retorted egg products. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

THARRINGTON, J. B., CURTIS, P. A., ANDERSON, K. E. & JONES, F. T. (1998). Measurement of the Strength of the Vitelline Membrane of Cryogenically Cooled Processed Shell. Poster presented at Southern Poultry Science Society Meeting (19/1/98, Atlanta, USA) & Poultry Science Annual Meeting (2/8/98, Penn State, USA).

Egg Albumin

CHRIST, D., TAKEUCHI, K. P. & CUNHA, R. L. (2005). Effect of sucrose addition and heat treatment on egg albumin protein gelation. Journal of Food Science, 70 (3), 230-238.

Egg Shell

NARUSHIN, V. G., VAN KEMPEN, T. A., WINELAND, M. J. & CHRISTENSEN, V. L. (2004). Comparing infrared spectroscopy and egg size measurements for predicting eggshell quality. Biosystems Engineering, In Press.

THARRINGTON, J. B., CURTIS, P. A. & ANDERSON, K. E. (2000). The relationship of egg shape to shell strength. Poster presented at: 89th Annual Meeting Poultry Science Association, August 18-20. Montreal, Canada.

XIE, L., HETTIARACHCHY, N. S., JU, Z. Y., MEULLENET, J., WANG, H., SLAVIK, M. F. & JANES, M. E. (2002). Edible film coating to minimise egg shell breakage and reduce post-wash bacterial contamination measured by dye penetration in eggs. Journal of Food Science, 67 (1), 280-284.

Egg White

CROGUENNEC, T., NAU, F. & BRULE, G. (2002). Influence of pH and salts on egg white gelation. Journal of Food Science, 67 (2), 608-614.

Fermented Milk

CHAMMAS, G. I., SALIBA, R., CORRIEU, G. & BEAL, C. (2006). Characterisation of lactic acid bacteria isolated from fermented milk "laban". International Journal of Food Microbiology, 110, 52-61.

OLIVEIRA, M. N., SODINI, I., REMEUF, F. & CORRIEU, G. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11 (11-12), 935-942.

SOBERANES, J. D., GARCIA-GARIBAY, M., CASAS-ALENCASTER, N. & MARTINEZ-PADILLA, L. P. (2001). Texture Differences between Stirred and Set Fermented Milk by an Exopolysaccharide Producing Strain of Lactobacillus delbrueckii subsp. Bulgaricus. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 594-598.

SOBERANES, J. D., GARIBAY, M. G., ALENCASTER, N. B. C. & PADILLA, L. P. M. (2001). Instrumental texture of set and stirred fermented milk. Effect of a ropy strain of Lactobacillus delbrueckii subsp. Bulgaricus and an enriched substrate. Journal of Texture Studies, 32 (3), 205-217.

Hydrogenated Fat

GIOIELLI, L. A., SIMOES, I. S. & RODRIGUES, J. N. (2003). Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats. Journal of Food Engineering, 57, 347-355.

Ice Cream

ABD EL-RAHMAN, A. M., MADKOR, S. A., IBRAHIM, F. S. & KILARA, A. (1997). Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions. Journal of Dairy Science, 80, 1926-1935.

AIME, D. B., ARNTFIELD, S. D., MALCOLMSON, L. J. & RYLAND, D. (2001). Textural analysis of fat reduced vanilla ice cream products. Food Research International, 34 (2-3), 237-246.

GOH, K. K. T., YE, A. & DALE, N. (2006). Characterisation of ice cream containing flaxseed oil. International Journal of Food Science and Technology, 41, 946-953.

GUINARD, J. X., ZOUMAS-MORSE, C., MORI, L., UATONI, B., PANYAM, D. & KILARA, A. (1997). Sugar and fat effects on sensory properties of ice cream. Journal of Food Science, 62 (5), 1087-1094.

KAILASAPATHY, K. & SELLEPAN, C. D. (1998). Effect of single and integrated emulsifier-stabiliser on soy-ice confection. Food Chemistry, 63 (2), 181-186.

NAGAR, G., CLOWES, G., TUDORICA, C. M., KURI, V. & BRENNAN, C. S. (2002). Rheological quality and stability of yog-ice cream with added inulin. International Journal of Dairy Technology, 55 (2), 89-93.

PITKA, L. M., CLARK, S., SWANSON, B. G., POWERS, J. R. & LUEDECKE, L. O. (2002). Sensory analysis of nonfat ice cream with carbohydrate-based fat replacers for heat shock resistance. Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

THARP, B. W. (1993). The Use of Freezing Profile Calculations to Evaluate the Effect of Variations in Frozen Dessert Composition on Ice Crystal Development and Resistance to Heat Shock. Inter-Ice '93 Conference Presentation.

Margarine

CHRONAKIS, I. S. (1997). Structural-functional and water-holding studies of biopolymers in low fat content spreads. Lebensm.-Wiss. u.-Technol., 30, 36-44.

EVAGELIOU, V., ALEVISOPOULOS, S. & KASAPIS, S. (1997). Application of stress-controlled analysis to the development of low fat spreads. Journal of Texture Studies, 28, 319-335.

MADSEN, F. (1998). Gelling hydrocolloids in low fat spread: A rheological characterisation. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

KRAWCZYK, G. R., BULIGA, G. S., BERTRAND, D. T. & HUMPHREYS, W. M. (1996). Reviewing the technology of low-fat spreads. Inform, 7, (6), 635-639.

SMEWING, J. (1999). Temperature controlled texture analysis of fats and oils. International Food Marketing & Technology, June, 24-26.

Mayonnaise

HOFFNER, B., GERHARDS, C. & PELEG, M. (1998). Method to assess the ability of rough surfaces to eliminate slip in food viscometry. Journal of Texture Studies, 29, 527-536.

VULINK, N. (2000). Dairy based ingredient as an emulsifier in mayonnaise and dressings. International Food Marketing and Technology, p10-13.

Milk Fat

WRIGHT, A. J. & MARANGONI, A. G. (2003). The effect of minor components on milk fat microstructure and mechanical properties. Journal of Food Science, 68 (1), 182-186.

Mousse

CLEGG, S., KILCAST, D. & ARAZI. S. (2003). The structural and compositional basis of creaminess in food emulsion gels. Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland, February 2003.

Sour cream

ADAPA, S. & SCHMIDT, K. A. (1998). Physical properties of low-fat sour cream containing exopolysaccharide-producing lactic acid. Journal of Food Science, 63 (5), 901-903.

Sweet Milk

CORRADINI, M. G. & PELEG, M. (2000). Lubricated squeezing flow viscometry for dulce de leche (milk sweet). Food Science & Techology International, 6 (4), 339-344.

Whipped Emulsion

AKEN, G. A. VAN (2001). Aeration of emulsions by whipping. Colloids and Surfaces, 190, 333-354.

Yoghurt

ANON (1995). Ingredients for Yoghurt. The World of Ingredients, March/April, 56-57.

BONCZAR, G., WSZOLEK, M. & SIUTA, A. (2002). The effects of certain factors on the properties of yoghurt made from ewe's milk. Food Chemistry, 79 (1), 85-91.

CARSON, K. & MEULLENET, J-F. (1999). Predicting sensory texture attributes of yoghurt from rheological and mechanical testing. Poster presented at 1999 IFT Annual Meeting, 24-28 July, Chicago, USA.

CARSON, K., MEULLENET, J. F. C & REISCHE, D. W. (2002). Spectral stress strain analysis and partial least squares regression to predict sensory texture of yogurt using a compression/penetration instrumental method. Journal of Food Science, 67 (3), 1224-1228.

CHENG, L. J., CLARKE, P. T. & AUGUSTIN, M. A. (2002). Seasonal variation in yoghurt properties. Australian Journal of Dairy Technology, 57 (3), 187-191.

DE VUYST, L., ZAMFIR, M., MOZZI, F., ADRIANY, T., MARSHALL, V., DEGEEST, B. & VANINGELGEM, F. (2003). Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks. International Dairy Journal, 13, 707-717.

FISZMAN, S. M. & SALVADOR, A. (1999). Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels. Z. Lebensm. Unters Forsch A., 208 (2), 100-105.

FISZMAN, S. M., LLUCH, M. A., & SALVADOR, A. (1999). Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. International Dairy Journal, 9, 895-901.

HAQUE, A., RICHARDSON, R. K. & MORRIS, E. R. (2001). Effect of fermentation temperature on the rheology of set and stirred yoghurt. Food Hydrocolloids, 15, 593-602.

KRASAEKOOPT, W., BHANDARI, B. & DEETH, H. (2004). Comparison of texture of yoghurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder. Journal of Food Science, 69 (6), 276-280.

KUMAR. P. & MISHRA, H. N. (2003). Effect of mango pulp and soymilk fortification on the texture profile of set yoghurt made from buffalo milk. Journal of Texture Studies, 34, 249-269.

KUMAR, P. & MISHRA, H. N. (2003). Textural characteristics of mango soymilk fortified yoghurt and its optimization. Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

LAWS, A. P. & MARSHALL, V. M. (2001). The relevance of exopolysaccharides to the rheological properties in milk fermented with ropy strains of lactic acid bacteria. International Dairy Journal, 11, 709-721.

NAGAR, G., CLOWES, G., TUDORICA, C. M., KURI, V. & BRENNAN, C. S. (2002). Rheological quality and stability of yog-ice cream with added inulin. International Journal of Dairy Technology, 55 (2), 89-93.

MAGENIS, R. B., PRUDENCIO, E. S., AMBONI, R. D. M. C., CERQUEIRA JUNIOR, N. G., OLIVEIRA, R. V. B., SOLDI, V. & BENEDET, H. D. (2006). Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration. International Journal of Food Science and Technology, 41, 560-568.

MARSHALL, V. M. & RAWSON, H. L. (1999). Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. International Journal of Food Science and Technology, 34, 137-143.

PEREIRA, R. B., SINGH, H., MUNRO, P. A., & LUCKMAN, M. S. (2003). Sensory and instrumental textural characteristics of acid milk gels. International Dairy Journal, 13, 655-667.

RAWSON, H. L. & MARSHALL, V. M. (1997). Effect of 'ropy' strains of Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophilus on rheology of stirred yoghurt. International Journal of Food Science and Technology, 32, 213-220.

SALVADOR, A. & FISZMAN, S. M. (2003). Rheological textural and sensory characteristics of two types of flavoured yoghurt. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

SCHMIDT, K. A., HERALD, T. J. & KHATIB, K. A. (2001). Modified wheat starches used as stabilizers in set-style yoghurt. Journal of Food Quality, 24 (5), 421-434.

SODINI, I., MONTELLA, J. & TONG, P. S. (2003). Influence of whey protein concentrates on yoghurt texture and rheology. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

SUWONSICHON, T. & PELEG, M. (1999). Rheological characterisation of almost intact and stirred yoghurt by imperfect squeezing flow viscometry. Journal of the Science of Food and Agriculture, 79 (6), 911-921.

VERCET, A., ORIA, R., MARQUINA, P., CRELIER, S. & LOPEZ-BUESA, P. (2002). Rheological properties of yoghurt made with milk submitted to manothermosonication. Journal of Agricultural and Food Chemistry, 50 (21), 6165-6171.

YAZICI, F., ALVAREZ, V. B. & HANSEN, P. M. T. (1997). Fermentation and properties of calcium-fortified soy milk yogurt. Journal of Food Science, 62 (3), 457-461.

YOON, W. B. & MCCARTHY, K. L. (2003). Rheology of yoghurt during pipe flow as characterised by magnetic resonance imaging. Journal of Texture Studies, 33, 431-444.