摘要：The rheological properties of yoghurt was researched at constant storage temperature (8 °C). For research are taken specimens directly from production. Their organoleptic characteristics have been surveyed and turn angles have been measured at various share stresses. Graphic reviews of relation between viscosity values, estimated from turn angles and share stress (in logarithmical shape) are given the inspection of durability and quality of acid milk drink yoghurt. There was mutual link between rheological properties and organoleptical changes.
