Effect of temperature on steady-state flow behaviour of semisolid dairy desserts

Abstract

The “natillas”, semisolid dairy dessert of wide consumption in Spain, is composed of milk, starch, hydrocolloids, sugars, colorants and aromas. The particular characteristics of some ingredients, like fat content of milk, type of starch, and/or type and concentration of hydrocolloids, and their crossed interactions, will be reflected in notable differences in their rheological and sensory properties. Little information is available on the differences to be found in commercial samples of this type of dairy desserts [1, 2]. The flow properties of this type of products, e.g. time dependence and pseudoplasticity, are due to the resistance to shear of a biphasic structure defined by the characteristics of the dispersed phase (starch granules) and by the viscosity of the dispersing phase