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Dynamic viscosities of milk and cream from 70 to 135 °C

Published online by Cambridge University Press:  01 June 2009

Antonio J. Bertsch  and
Olivier Cerf
Antonio J. Bertsch
Affiliation:
Unite de Génie Alimentaire, Institut National de la Recherche Agronomique, CNRZ, 78350 Jouy-en-Josas, France
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Summary

The dynamic viscosities of non-homogenized and homogenized (2-stage) whole and half skim-milk and cream, of unhomogenized skim-milk and of water-diluted milks were measured at temperatures between 70 and 135 °C; this range includes those temperatures used in ultra-high-temperature (UHT) treatments. A tube viscometer was used at the outlet of a continuous flow indirect heater. Above 85 °C the mean residence time of a milk or cream at the test temperature was 3–6 s.

An equation relating viscosity μ and temperature θ of the form In μ = aθ2+bθ+c was derived for each product.

It proved possible to relate μ, θ and fat content (0·03–15·5%) in a single equation which was appropriate for all the homogenized milks and creams as well as the non-homogenized skim-, half skim- and whole milk; the equation is considered valid for these products under conditions of indirect UHT sterilization. Viscosity values calculated with the equation, even those relating to temperatures as low as 50 °C, were comparable with those reported in the literature.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 2 , May 1983 , pp. 193 - 200
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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