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Changes in the Viscosity of Cultured Buttermilk during Commercial Filling
Author(s) -
Butler F.
Publication year - 1999
Publication title -
developments in chemical engineering and mineral processing
Language(s) - English
Resource type - Journals
eISSN - 1932-2143
pISSN - 0969-1855
DOI - 10.1002/apj.5500070104
Subject(s) - carton , shearing (physics) , viscosity , chemistry , composite material , process engineering , materials science , mechanical engineering , engineering
Changes in the consistency of cultured buttermilk caused by filling into cartons was investigated by comparing the viscosity of commercial buttermilk before and after filling. Two different carton filling systems were investigated. One system caused long term significant reduction in the viscosity of the buttermilk compared to samples taken directly from the storage tank. The second filling system caused no significant change in viscosity. The results demonstrate that with care and proper design of equipment, products such as buttermilk that are sensitive to shearing can be filled with minimum damage to the product.