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EFFECT OF FAT CONTENT AND TEMPERATURE ON VISCOSITY IN RELATION TO PUMPING REQUIREMENTS OF FLUID MILK PRODUCTS.

Author(s) : BAKSHI A. S., SMITH D. E.

Type of article: Article

Summary

VISCOSITIES AND DENSITY OF SKIM MILK, 1% FAT MILK, 2% FAT MILK, WHOLE MILK, HALF AND HALF, AND WHIPPING CREAM WERE MEASURED IN A TEMPERATURE RANGE OF 273 TO 303 K (0 TO 30 DEG C) BY A COAXIAL VISCOMETER. VISCOSITY VARIED EXPONENTIALLY WITH TEMPERATURE AND LINEARLY WITH FAT CONTENT OF MILK. VISCOSITY FOR THE FAT AND TEMPERATURE RANGE MEASURED VARIED FROM 1 TO 60 CENTIPOISE (0.001 TO 0.06 PASCAL.SEC). DENSITY RANGED FROM 990 TO 1,035 KG/M3. AN EQUATION WAS DEVELOPED FOR THE RELATIONSHIP BETWEEN VISCOSITY, FAT, AND TEMPERATURE.

Details

  • Original title: EFFECT OF FAT CONTENT AND TEMPERATURE ON VISCOSITY IN RELATION TO PUMPING REQUIREMENTS OF FLUID MILK PRODUCTS.
  • Record ID : 1985-0647
  • Languages: English
  • Publication date: 1984/06
  • Source: Source: J. Dairy Sci.
    vol. 67; n. 6; 1157-1160; 1 fig.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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