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RHEOLOGICAL CHARACTERIZATION OF COMMERCIALLY PROCESSED FLUID MILKS
Author(s) -
WAYNE JO ELLEN B.,
SHOEMAKER CHARLES F.
Publication year - 1988
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.1745-4603.1988.tb00931.x
Subject(s) - skimmed milk , rheology , viscometer , shear rate , materials science , shear (geology) , shear stress , total dissolved solids , composite material , chromatography , chemistry , viscosity , food science , environmental science , environmental engineering
Flow profiles of commercially processed whole, two‐percent, one‐percent and nonfat milks with added solids as well as skim milk without added solids were measured using a rotational steady shear viscometer. Also tested were mixtures of concentrated skim milk added to skim milk over a range of 9.7% to 20.2% total solids. A shear rate range of 121 to 486 s ‐1 was used with a cone and plate geometry. In all cases, linear plots of shear stress versus shear rate with small nonzero intercepts were obtained.