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Changes in viscosity of processed creams during storage at 5 °C

Published online by Cambridge University Press:  01 June 2009

Keith R. Langley
Keith R. Langley
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9AT, UK
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Summary

The viscosity of heat treated creams increased with time (t). The rate (k) was dependent on homogenization pressure, fat content and heat treatment temperatures. Viscosity and its rate of increase could be related by the expressions:

log η = log η0 + kt

(where η0 is the viscosity at t = 0),

log η0 = a1 + b1φ/d

(where φ is the fat volume fraction, d is the globule diameter) and

k = a2 + b2φ/d.

Different values of a1b1a2 and b2 were found for homogenized and unhomogenized creams.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 2 , May 1984 , pp. 299 - 305
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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