Translations:Yogurt/47/en: Difference between revisions

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Message definition (Yogurt)
Stirred yogurt formulations have a coarser distribution of loosely associated casein particulates due to the [[shear forces]] and resulting particle-particle collisions induced during the mixing process. After stirring, yogurt is more accurately defined as a weak gel.

Stirred yogurt formulations have a coarser distribution of loosely associated casein particulates due to the shear forces and resulting particle-particle collisions induced during the mixing process. After stirring, yogurt is more accurately defined as a weak gel.

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