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Viscosity of milk: influence of cluster formation

Kyazze, Godfrey and Starov, Victor (2004) Viscosity of milk: influence of cluster formation. Colloid Journal, 66 (3). pp. 316-321. ISSN 1061-933X

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Official URL: http://dx.doi.org/10.1023/B:COLL.0000030842.70947....

Abstract

Recently, a new theory of viscosity of concentrated emulsions dependence on volume fraction of droplets (Starov, V. and Zhdanov, V., J. Colloid Interface Sci., 2003, vol. 258, p. 404) has been proposed that relates the viscosity of concentrated emulsions to the formation of clusters. Through experiments with milk at different fat concentrations, cluster formation has been validated using optical microscopy and their properties determined using the aforementioned theory. Viscometric studies have shown that, within the studied range of shear rates, both the packing density of fat droplets inside clusters and the relative viscosity of milk (viscosity over skim milk viscosity) are independent of shear rate but vary with volume fraction. Comparison of the experimental data with previous theories that assumed that the particles remained discrete shows wide variation. We attribute the discrepancy to cluster formation.

Item Type:Article
Research Community:University of Westminster > Life Sciences, School of
ID Code:7260
Deposited On:14 Jan 2010 18:00
Last Modified:14 Jan 2010 18:00

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