Chemistry Reference
In-Depth Information
from the casein micelles of
-lactoglobulin/
-casein complexes formed during
the high-temperature heat treatment, and the subsequent cross-linking of these
complexes to form a gel network (McMahon, 1996; Datta and Deeth, 2001).
15.8.4.
Technologically Useful Phenomenological Relationships for
Predicting the Rheological Properties of Milks and Creams
Successful attempts have been made to establish empirical relationships
useful for technological and engineering purposes between the viscosity of
Newtonian fluid milk products and their temperature and composition.
A number of these, whose development ignored any observed (slight) non-
Newtonian behaviour, are given in Table 15.5. Details of milk treatment prior
to viscosity measurement may be found in the papers cited.
Table 15.5.
Technologically useful relationships between the viscosity of Newtonian
milk products and temperature and composition (
and
0
¼
viscosity in mPa s,
¼
temperature in 8C, TS
¼
% total solids, F
¼
%fatandP
¼
% protein.)
Product specifications
Relationship
log
¼
0
:
249
1
:
3
10
2
þ
5
:
2
10
5
2
þð
2
:
549
10
2
9
:
8
10
5
þ
4
10
7
2
Þð
TS
Þ
þð
5
:
43
10
4
1
:
39
10
5
þ
1
:
117
10
7
2
Þð
TS
Þ
2
Milk,
8-30% TS,
0.07-7.4% fat,
Fat to solids-not-fat ratio:
0.01-0.4,
0-808C
(Fern´ ndez-Martin, 1972b)
'
n
¼
3
:
92
10
5
2
1
:
951
10
2
þ
0
:
666
þ
F
ð
9
:
53
10
6
2
þ
1
:
674
10
3
4
:
37
10
2
Þ
þ
F
2
ð
9
:
75
10
7
2
1
:
739
10
4
þ
9
:
83
10
3
Þ
Milk,
0.03-15% fat,
70-1358C
(Bertsch and Cerf, 1983)
Milk of normal composition,
258C
¼
0
:
96
þ
0
:
058F
þ
0
:
156P
(Rohm et al., 1996)
þ
0
:
1F
8
:
9
2731
:
5
ð
273
þ Þ
Milk and cream,
0.1-30% fat,
0-308C
'
n
¼
(Bakshi and Smith, 1984)
log
¼
A
ð
F
þ
F
5
=
3
Þþ
log
0
where A
¼
1
:
2876
þ
11
:
07
10
4
Milk and cream,
0-40% fat,
40-808C
2
:
437
10
3
273
þ
and
0
¼
0
:
7687
(Phipps, 1969)
