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FLOW PROPERTIES OF MILK IN A CAPILLARY AT LOW SHEAR STRESS
Author(s) -
MINESHITA TAKESHI,
YAMAMOTO AKEMI,
FUJII KIMIKO NAGANO SHUHEI,
TAKADA HIDEO
Publication year - 1980
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1980.tb00592.x
Subject(s) - skimmed milk , rheology , viscometer , capillary action , newtonian fluid , shear stress , globules of fat , chemistry , emulsion , flow properties , chromatography , materials science , food science , viscosity , composite material , milk fat , mechanics , biochemistry , physics , linseed oil
The flow properties of human milk, cow's milk, homogenized milk, skimmed milk and oleic acid emulsion of various concentrations of fat were studied by means of the Maron‐Belner low shear capillary viscometer, combined with a photomicroscope under a shear stress range of 0.2—20 dynes/cm 2 Non‐Newtonian flow behaviors of human milk, cow's milk, and homogenized milk might be attributed to different mechanisms in the aggregation of milk fat droplets. Other effects, such as the orientational effect should contribute to the flow behavior of oleic acid emulsion. These results were also proved by the fluorescent microscope, centrifugal photosedimentometer and the photomicroscopic observation in a capillary under various shear stresses. Sizes of milk fat globules in cow's milk showed a remarkable change from those of the other samples because of their aggregates. These results coincided with those of fluidity measurements. These experimental results were represented by Ree‐Eyring's flow formula for a flow system containing one Newtonian flow unit and one non‐Newtonian flow unit contribution.