Author:
Cox C. P.,Hosking Zena D.,Posener L. N.
Abstract
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.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
6 articles.
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1. Physical Properties of Milk;Fundamentals of Dairy Chemistry;1988
2. Use of chemical additives to improve the palatability of low fat milk;Journal of Dairy Research;1984-08
3. Bibliography;Thermophysical Properties Research Literature Retrieval Guides;1982
4. Survey of the Rheological Studies of Food Materials;Theory, Determination and Control of Physical Properties of Food Materials;1975
5. Consistency of Respective Foods;Consistency of Foodstuffs;1972