A Comparison of Torsion Pendulum Type Viscosimeters for Measurement of Viscosity in Dairy Products

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Abstract
Torsion pendulum viscosimeters operated under similar conditions gave satisfactory results in the detn. of relative viscosity in dairy products. When tests in a series were to be compared, it was found advisable to use the same standardized instrument for all the tests and to maintain constant conditions with regard to speed of rotation, wire and plunger size, depth of immersion of plunger, temp., and agitation, stirring or prepn. of the sample. Conversion factors were determined for the MacMichael and Mo-jonnier viscosimeters at 86[degree]F. The factors furnished by the manufacturers of the Brookfield viscosimeter were found satisfactory. A decrease in the wire size and an increase in plunger size or in speed of rotation when applied to a given instrument caused a decrease in the apparent viscosity of various dairy products.

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