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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
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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

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References

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