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Variation in viscosity of milk and milk products



Variation in viscosity of milk and milk products



Korean Journal of Animal Sciences 23(1): 54-61



Viscosity of (i) raw, (ii) cultured, and (iii) homogenized milk at various temp. and with several additives was investigated. Viscosity of (i) was 2.16 cP at 20 deg C, of (ii) was 7.55, and of (iii) was 2.40, and in all cases it decreased as temp. increased from 4 to 30 deg C. During storage at 4 deg C, viscosity of (i) increased during 5 days from approx. 3.5 to approx. 4.5 cP; viscosity of (ii) varied on storage at 4-30 deg C over a 17-day period.

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