Effect of culture on the rheological properties of fermented milk during refrigeration

In order to study the rheological properties of fermented milk during the storage period,a rheometer was used to measure the apparent viscosity,hysteresis loop area,viscosity and elasticity modulus of samples fermented by six different cultures. The results showed that all six kinds of fermented milk became thinner with shear time lengthened and were viscoelastic fluid. Sample 3 and 4 not only had higher apparent viscosity also better stability on 18 th day. The apparent viscosity were 0.202 and 0.229 Pa( s,respectively,and hysteresis loop area were 8340 and 4335( Pa·r) / min.