Rheological properties of goat and cow acidophilus milk in relation to dry matter

In this paper the rheological properties of goat and cow acidophillus milk with different share of dry matter and bacterial strain Lactobacillus acidophilus (La) inoculum, after fermentation and during nine storage days at 4 0C, were investigated. The increase of milk dry matter share dramatically influenced the rheological properties (shear stress values) of goat and cow acidophillus milk coagulum unlike the bacterial strain inoculum which had a slight influence. The shear stress values of goat acidophillus milk are mostly lower than the shear streess values of cow acidophillus milk. During the six storage days the increase of the shear stress values of goat and cow acidophillus milk coagulum was noticed, but after the ninth day there was a dramatic decrease of these values.