RHEOLOGICAL CHARACTERIZATION OF COMMERCIALLY PROCESSED FLUID MILKS

Flow profiles of commercially processed whole, two-percent, one-percent and nonfat milks with added solids as well as skim milk without added solids were measured using a rotational steady shear viscometer. Also tested were mixtures of concentrated skim milk added to skim milk over a range of 9.7% to 20.2% total solids. A shear rate range of 121 to 486 s-1 was used with a cone and plate geometry. In all cases, linear plots of shear stress versus shear rate with small nonzero intercepts were obtained.