The effects of empirical viscosity measuring techniques that are commonly used in the determination of the viscosity of weak viscoelastic gels such as yoghurt on the microstructure of yoghurt were investigated by scanning electron microscopy (SEM). In the measurement of viscosity, Brookfield and Haake viscosimeters were employed at 2 different measuring periods (15 and 30 s). The results obtained indicated that the increase in the measuring period (15 s versus 30 s) stimulated the further destruction of the casein gel network. Additionally, the Brookfield viscosimeter was more destructive than the Haake viscosimeter. In general, lower viscosity values were in good harmony with higher destruction in the gels, as shown by SEM micrographs.

The effects of empirical viscosity measuring techniques that are commonly used in the determination of the viscosity of weak viscoelastic gels such as yoghurt on the microstructure of yoghurt were investigated by scanning electron microscopy (SEM). In the measurement of viscosity, Brookfield and Haake viscosimeters were employed at 2 different measuring periods (15 and 30 s). The results obtained indicated that the increase in the measuring period (15 s versus 30 s) stimulated the further destruction of the casein gel network. Additionally, the Brookfield viscosimeter was more destructive than the Haake viscosimeter. In general, lower viscosity values were in good harmony with higher destruction in the gels, as shown by SEM micrographs.