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RELATIONSHIP BETWEEN VISCOSITY AND FAT CONTENT OF MILK AND CREAM
Author(s) -
VLIET T.,
WALSTRA P.
Publication year - 1980
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1980.tb00308.x
Subject(s) - food science , viscosity , rheology , volume (thermodynamics) , newtonian fluid , thermodynamics , apparent viscosity , sugar , materials science , chemistry , composite material , physics
A comparison of the published data on the flow behaviour of milk and cream at higher shear rates reveals conflicting results which can be explained partly by differences in experimental conditions. Among others, cold agglutination and churning effects appear to play a role. In the absence of these effects and at not very low shear rates, milk behaves as a Newtonian liquid. Excellent agreement is obtained between measured viscosity (η) as a function of fat content (ø f ) and theoretical relations between η; and the volume fraction of dispersed particles, but only if the volume occupied by the protein particles and sugar molecules in the milk is taken into account.