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STEADY SHEAR VISCOSITY OF ULTRAFILTERED WHOLE AND SKIM MILK RETENTATES BEFORE AND DURING FERMENTATION
Author(s) -
MUN D. M.,
HSIEH T.T.,
TIU C.,
SUTHERLAND B. J.
Publication year - 1999
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.1745-4603.1999.tb01407.x
Subject(s) - skimmed milk , fermentation , ultrafiltration (renal) , chemistry , chromatography , viscosity , volume (thermodynamics) , food science , materials science , thermodynamics , physics , composite material
Steady shear viscosities are reported for skim and whole milk retentates of different volume concentrations after ultrafiltration, as well as during fermentation for the most concentrated retentates with and without salt addition. Retentates up to 3X exhibit Newtonian behaviour, while the most concentrated retentates (5X and 5.3X whole and skim) fit the power law model. The fermentation follows a three‐phase model, during which the pH decreases from the natural pH of 6.0–6.5 to around 5.0–5.1. The viscosities of the fermented retentates vary significantly with the change of pH, depending on the fat and salt contents.