Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk.

When the sliding speed increased to a certain extent, the gel structure was destroyed and the friction of the samples showed a decreasing trend (Zone 4); Table 2 showed that samples above 65 °C/25 s required lower sliding speeds to break the gel networks than samples below 65 °C/25 s (0.60 vs. 2.37 mm/s), which was consistent with the rheological results ( Section 3.2.1 ).

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