Translations:Yogurt/46/en

Microstructure

Yogurt is characterized as a viscous, shear-thinning, non-Newtonian fluid that forms when milk, a Newtonian fluid, is fermented, causing protein aggregation and subsequent gelation. The result is a soft solid that can be modeled via the interactions of the casein proteins. The microstructure of yogurt is affected by both the fat and protein content and the processing conditions of the yogurt. In low-fat formulations, the microstructure is a network of casein protein globules joined via clusters and strands that encapsulate pores: these pores house the aqueous phase and the bacterial cultures of the yogurt.