Abstract Six different smoothing temperatures were compared for nonfat yogurt and the changes in syneresis and rheological properties observed for up to 22 days. Multiple linear regressions were used to describe the syneresis, firmness, flow time, viscosity, and flow resistance and the relationship between these properties, the smoothing temperature and the storage time. During storage, viscosity, firmness, and flow time increased; syneresis and flow resistance remained stable. Syneresis increased significantly (P ≤ 0.05) with smoothing temperature (10–35 °C). Other properties increased slightly (P > 0.05), and properties started to decrease above 30 °C. Syneresis, viscosity, and flow resistance were more sensitive to smoothing temperature; firmness and flow time were more sensitive to storage time. Lower smoothing temperature (10 °C) should be used to minimize syneresis while smoothing temperature ranging from 25 to 30 °C is better to improve rheological properties. Storage time must be considered to optimize these properties.

中文翻译：

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搅拌酸奶的平滑温度、储存时间、脱水收缩和流变特性的关系

摘要 对脱脂酸奶的六种不同平滑温度进行了比较，并观察了长达 22 天的脱水收缩和流变特性的变化。多元线性回归用于描述脱水收缩、坚固度、流动时间、粘度和流动阻力以及这些特性、平滑温度和储存时间之间的关系。在储存过程中，粘度、硬度和流动时间增加；脱水收缩和流阻保持稳定。随着平滑温度 (10–35 °C)，脱水收缩显着增加 (P ≤ 0.05)。其他性能略有增加（P > 0.05），并且在 30 °C 以上性能开始下降。脱水收缩、粘度和流动阻力对平滑温度更敏感；硬度和流动时间对储存时间更敏感。应使用较低的平滑温度 (10 °C) 以最大程度地减少脱水收缩，而 25 至 30 °C 的平滑温度可更好地改善流变性能。必须考虑储存时间以优化这些特性。