Rheology of Yogurt

The book "Rheology of Yogurt" is divided into three chapters: "Rheological Characterization of Yogurt," "Estimating Rheological Properties of Yogurt Using Different Versions of the Freundlich Model and Design Matrices," and "Textural and Rheological Properties of Yogurt." Chapter 1 covers topics such as background information, experimental considerations, preshear, flow sweep, yield stress, oscillatory measurements, and conclusions. Chapter 2 consists of subchapters including an introduction, materials and methods, data analysis, simulation studies, identification of problems with conventional procedures, calculation of true coverage level of joint confidence regions (JCR) and simultaneous confidence intervals (SCI), reparameterization, designs, assessment of nonlinear behavior, results and discussions, and a summary.