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Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP),

In the present work the effect of storage conditions of egg on rheological properties of Liquid Whole Egg (LWE) prepared from stored eggs were evaluated using a Brookfield. Newtonian model and Ostwald-of-Waele (Power Law) model were fitted to the rheological data obtained by experiments, both represented a good adjustment to the rheological data. The Newtonian model has shown an R 2 value between 0.984 and 0.993 (P<0.05) and 0.991 and 0.995 (P<0.05) for LWE samples prepared from eggs stored at room temperatures and refrigerated temperatures. The Ostwald-of-Waele (Power Law) resulted in the best adjustment, presenting an average R 2 values higher than 0.99 in all the cases and further statistical analysis showed that power law model was appropriate to explain the correct rheological behaviour of LWE prepared from stored eggs. All the LWE samples showed pseudoplastic and thixiotropic behaviour in the experimental conditions.