Table 2 Dynamic rheological parameters of dairy cream at frequency 1 Hz as a function of fat and stabilizer content on the mechanical properties (strain 0.5% and 10 °C)*

0.736 ± 0.054^e

0.216 ± 0.025 ^g

0.12 ± 0.05 ^g

0.34 ± 0.01^e

0.753 ± 0.043^e

0.253 ± 0.012 ^g

0.11 ± 0.01 ^g

0.48 ± 0.01^d

5.855 ± 0.035^c

2.411 ± 0.035^c

1.31 ± 0.07^c

0.32 ± 0.01^e

6.255 ± 0.710^c

2.583 ± 0.027^c

1.78 ± 0.04^c

0.28 ± 0.01^e

1710 ± 0.624^a

538.21 ± 1.78^a

263 ± 0.27^a

0.47 ± 0.01^d

102 ± 1.574^b

34.622 ± 0.682^b

15.92 ± 0.57^b

0.41 ± 0.02^d

0.650 ± 0.056^e

0.357 ± 0.025^d

0.10 ± 0.02^d

0.56 ± 0.03^c

2.765 ± 0.067^d

1.247 ± 0.364^d

0.43 ± 0.02^d

0.45 ± 0.02^d

0.794 ± 0.058^e

0.532 ± 0.233^f

0.13 ± 0.01^f

0.67 ± 0.03^b

0.930 ± 0.597^d

0.564 ± 0.126^f

0.15 ± 0.05^f

0.61 ± 0.01^c

0.495 ± 0.066^f

0.267 ± 0.241 ^g

0.22 ± 0.03 ^g

0.62 ± 0.03^c

1.108 ± 0.080^d

0.678 ± 0.897^e

0.20 ± 0.02^e

0.58 ± 0.01^c

0.700 ± 0.067^e

0.675 ± 0.055^e

0.18 ± 0.05^e

0.77 ± 0.01^a

0.257 ± 0.087 ^g

0.144 ± 0.008 ^h

0.04 ± 0.02 ^h

0.75 ± 0.07^a