Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-27T08:31:20.934Z Has data issue: false hasContentIssue false
  • English
  • Français

Relations between composition and viscosity of cow's milk

Published online by Cambridge University Press:  01 June 2009

C. P. Cox ,
Zena D. Hosking  and
L. N. Posener
C. P. Cox
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Zena D. Hosking
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
L. N. Posener
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

Extract

Theoretical and practical aspects of the apparent or effective viscosity of milk have been studied by many workers: see reviews by Scott Blair(1,2,3). Seidler & Elke(4), Cox(5), and others have considered the relations between observation temperature and viscosity measurements; Mohr & Oldenburg(6) and Puri & Gupta(7), for example, have investigated the effects of differences between individual viscometers. Other workers, including Puri & Gupta(7), Kobler(8) and Spöttel & Gneist(9), have examined the viscosity of whole raw milk after different times and temperatures of storage; and Weinlig(10), Trout & Weinstein(11) and Whitnah, Rutz & Fryer(12,13) have studied changes in viscosity values in connexion with various processes such as pasteurization and homogenization.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 2 , June 1959 , pp. 182 - 189
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Scott Blair, G. W. (1949). J. Dairy Res. 16, 439.Google Scholar
(2)Scott Blair, G. W. (1953). Foodstuffs their Plasticity Fluidity and Consistency, p. 80. Amsterdam: N.-Holland Publ. Co.Google Scholar
(3)Scott Blair, G. W. (1954). J. Dairy Res. 21, 160.Google Scholar
(4)Seidler, L. & Elke, M. (1949). Milchwissenschaft, 4, 105.Google Scholar
(5)Cox, C. P. (1952). J. Dairy Res. 19, 72.Google Scholar
(6)Mohr, W. & Oldenburg, F. (1929). Milchw. Forsch. 8, 429.Google Scholar
(7)Puri, B. R. & Gupta, H. L. (1955). Indian J. Dairy Sci. 8, 78.Google Scholar
(8)Kobler, B. (1908). Pflüg. Arch. ges. Physiol. 125, 1.Google Scholar
(9)Spöttel, W. & Gneist, K. (1941–1943). Milchw. Forsch. 21, 214.Google Scholar
(10)Weinlig, A. F. (1922). Forsch. Geb. Milchwirtsch. Molkereiwes. 2, 175. [Chem. Abstr. (1923). 17, 1675.]Google Scholar
(11)Trout, G. M. & Weinstein, B. R. (1952). Quart. Bull. Mich. agric. Exp. Sta. 34, 245.Google Scholar
(12)Whitnah, C. H., Rutz, W. D. & Fryer, H. C. (1956). J. Dairy Sci. 39, 356.Google Scholar
(13)Whitnah, C. H., Rutz, W. D. & Fryer, H. C. (1956). J. Dairy Sci. 39, 1500.Google Scholar
(14)Puri, B. R. & Gupta, H. L. (1955). Indian J. Dairy Sci. 8, 100.Google Scholar
(15)Mohr, W. & Oldenburg, F. (1929). Milchw. Forsch. 8, 576.Google Scholar
(16)Tapernoux, A. & Vuillaume, R. (1934). Lait, 14, 449.Google Scholar
(17)Leviton, A. & Leighton, A. (1936). J. Phys. Chem. 40, 71.Google Scholar
(18)Eilers, H., Saal, R. N. J. & Van der Waarden, M. (1947). Chemical and Physical Investigations on Dairy Products. (Monographs on the Progress of Research in Holland during the War, no. 12). New York and Amsterdam: Elsevier Publ. Inc.Google Scholar
(19)Torssell, H., Sandberg, V. & Thureson, L. E. (1949). Proc. XIIth Int. Dairy Congr. 2, 246.Google Scholar
(20)Kooper, W. D. (1914). Milchw. Zbl. 43, 169.Google Scholar
(21)Taylor, H. B. (1913). J. roy. Soc. N.S.W. 47, 174.Google Scholar
(22)Kulkarni, P. S. & Dole, K. K. (1956). Indian. J. Dairy Sci. 9, 68.Google Scholar
(23)Davis, J. G. (1955). A Dictionary of Dairying, 2nd ed. London: Leonard Hill Ltd.Google Scholar
(24)British Standards Institution. (1937). B.S. 734.Google Scholar
(25)Associates of Rogers (1935). Fundamentals of Dairy Science, 2nd ed. New York: Reinhold Publ. Co.Google Scholar
(26)Kempthorne, O. (1952). The Design and Analysis of Experiments. New York: John Wiley and Sons, Inc.Google Scholar