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Viscosity variations of milk and milk products



Viscosity variations of milk and milk products



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



This experiment was accomplished to investigate the viscosity variation effected by the temperature of raw milk, homogenized milk and cultured milk, to research the relation between the viscosity and the storage period of raw milk, cultured milk, to inquire the variation of the viscosity by addition of water, acid and alkali, lactose, fat and SNF [solids-not-fat] to raw milk. A viscosity of raw milk was 2.16 cP [centipoise] at 20.degree. C. As the temperature rose, the viscosity decreased. Homogenized milk and cultured milk were the same as raw milk, but homogenized milk had a higher viscosity than raw milk. Cultured milk had wide differences in accordance with various products. As the storage period of raw milk passed, the viscosity increased. At 4.degree. C, the viscosity gradually enhanced from 1-5 days. During storage period of cultured milk at 4, 10, 20 and 30.degree. C, the viscosity promptly increased at 2 days. At 4.degree. C, it dropped at 3-5 days and again rose gradually. With addition of water to raw milk, the viscosity lessened. At 4.degree. C rather than 10, 20 or 30.degree. C, it showed a significant difference (P < 0.01). With addition of lactose, fat and SNF to raw milk, the viscosity showed a significant increase (P < 0.01), it was greatly effected by SNF treatment rather than fat or lactose treatment. In adding of acid to alkali to raw milk, as the storage period of raw milk treated by acid passed, the viscosity increased slowly and rose promptly at 4-5 days. Contrary to acid treatment, alkali treatment increased the viscosity at first and it later diminished.

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