Effect of pH on Viscosity of Sweet and Acid Wheys

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Abstract
Viscosities of Cheddar and cottage cheese wheys at 25.degree. C were measured between pH 1.7 and 13.0. In both types of whey the viscosity was not affected below pH 6. Adjustments above pH 6 caused a gradual increase from 1.09 cP [poise] to 1.70 cP at the highest pH. Increased turbidity and decreases in nonsedimentable Ca and protein paralleled the increase in viscosity. The effect of pH on viscosity of the commercial unprocessed wheys appeared insignificant under pH conditions likely to be encountered in whey processing.

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