Effect of Fat Content and Temperature on Viscosity in Relation to Pumping Requirements of Fluid Milk Products
Open Access
- 1 June 1984
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 67 (6) , 1157-1160
- https://doi.org/10.3168/jds.s0022-0302(84)81417-4
Abstract
Viscosities of commercial samples of skim milk, 1% fat milk, 2% fat milk, whole milk, half and half, whipping cream were measured in a temperature range of 0-30.degree. C by a coaxial viscometer. Viscosity varied exponentially with temperature and linearly with fat content of milk. Viscosity for the fat and temperature range measured varied from 1-60 centipoise. Density of these products also was determined by vibrational densitometer. Density ranged from 990-1035 kg/m3. The following equation was developed for the relationship between viscosity (.mu.), fat (F) and temperature (T): 1n .mu. = 8.9 + 0.1 F + 2721.5/T. The equation was utilized to calculate pumping requirements of milk with various fat contents and at different temperatures.Keywords
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