Hostname: page-component-76fb5796d-25wd4 Total loading time: 0 Render date: 2024-04-26T00:42:11.933Z Has data issue: false hasContentIssue false
  • English
  • Français

Viscosity of heated skim milk

Published online by Cambridge University Press:  01 June 2009

Keith R. Langley  and
Dilys M. Temple
Keith R. Langley
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9AT, UK
Dilys M. Temple
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9AT, UK
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communication
Information
Journal of Dairy Research , Volume 52 , Issue 1 , February 1985 , pp. 223 - 227
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Bloore, C. G. & Boag, I. F. 1981 Some factors affecting the viscosity of concentrated skim milk. New Zealand Journal of Dairy Science and Technology 16 143–154Google Scholar
De Wit, J. N. 1981 Structure and functional behaviour of whey proteins. Netherlands Milk and Dairy Journal 35 47–64Google Scholar
Eilers, H., Saal, R. N. J. & Van Der Waarden, M. 1947 Chemical and Physical Investigations on Dairy Products. Amsterdam: ElsevierGoogle Scholar
Hillier, R. M. & Lyster, R. L. J. 1979 Whey protein denaturation in heated milk and cheese whey. Journal of Dairy Research 46 95–102CrossRefGoogle Scholar
Jenness, R. & Koops, J. 1962 Preparation and properties of a salt solution which simulates milk ultrafiltrate. Netherlands Milk and Dairy Journal 16 153–164Google Scholar
Jenness, R., Shipe, W. F. & Whitnah, C. H. 1965 In Fundamentals of Dairy Chemistry pp. 353–357 (Eds Webb, B. H. and Johnson, A. H.), Westport, CT: Avi Publishing Co. IncGoogle Scholar
Pierre, A., Brule, G. & Fauquant, J. 1978 [Effect of heat treatment on the physicochemical properties and 80 °C. Journal of Dairy Research 36 417–426Google Scholar
Pierre, A., Brule, G. & Fauquant, J. 1978 [Effect of heat treatment on the physicochemical properties of retentates obtained by ultrafiltration of cows’ and goats’ milk. II. Modification in the rheological properties of cows’ milk.] Lait 58 575–594CrossRefGoogle Scholar
Van Vliet, T. & Walstra, P. 1980 Relationship between viscosity and fat content of milk and cream. Journal of Texture Studies 11 65–68CrossRefGoogle Scholar