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Kinematic viscosities of New Zealand skim-milk

Published online by Cambridge University Press:  01 June 2009

J. H. Buckingham
J. H. Buckingham
Affiliation:
D.S.I.R., Physics and Engineering Laboratory, Lower Hutt, New Zealand
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Summary

The variation in kinematic viscosity (ν) with solids concentration and temperature has been determined for native skim-milk concentrates and reconstituted New Zealand skim-milk. Below 40% (w/v) total solids, samples reconstituted from a single batch of skim-milk powder model the behaviour of native concentrates obtained from an evaporation plant at all times of the year. Above 40% (w/v) agethickening and seasonal variations in the viscosity of native concentrates become significant. Age-thickening can be reduced by cooling the concentrate. These results are discussed in relation to milk powder manufacture.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 1 , February 1978 , pp. 25 - 35
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

REFERENCES

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