Effect of Temperature on the Viscosity Of Skimmilk

La masse volumique du lait et de crèmes de 65°C à l40°C

“…Comparaison de l'équation (2) avec les équations de HORAK (1980) et KESSLER (1981), et avec des équations déduites de résultats expérimentaux de SHORT (1955) ; SHORT (1956) ; WHITAKER et al (1927); WEGENER (1953); BOGDANOV et al (1961)et RAMBKE et al (1970.…”

“…3). comme Whitaker, Sherman et Sharp (1927) l'avaient déjà observé, entre 40°C et 80°C. Ceci explique les bons résultats de l'équation théorique de Horak (1980) et Kessler (1981.…”

“…Dans le cas de la masse volumique, plusieurs études de l'influence de la température ont été faites jusqu'à 80°C : Whitaker, Sherman et Sharp (1927);Wegener (1953);Bogdanov et Gochigaev (1961);Phipps (1969); Rambke et Konrad (1970);Paech (1972); Lepilkin, Nozdrin et Zotov (1977); ou jusqu'à 90°C : Short (1956). A notre connaissance, aucune étude expérimentale n'a été faite au-dessus de 90°C.…”

Dynamic viscosities of milk and cream from 70 to 135 °C

“…Dilution of skim-and whole milk resulted in viscosity reductions of 4 and 6% respectively. If additivity of viscosities is assumed, then the viscosity of diluted milks may be calculated simply from where P is the proportion of water used and /i w and /i m are the viscosities, respectively, of water and undiluted milk obtained from the equations in Table 1. A comparison has been made of the predictions of eqn 2 extrapolated down to 50 °C with the results of Whitaker et al (1927), Seidler & Elke (1949), Caffyn (1951) and Wegener (1953) for skim-milk and whole milk. In general, the differences are between 1 and 3 % (and the points remain within the confidence limits of eqn 2), and between 5 and 7 % in the case of Wegener's (1953) data.…”

“…In order to establish mathematical models for mass and heat transfers in ultra-high-temperature (UHT) milk and cream sterilization systems, it is necessary to know the viscosities of the milk and cream at temperatures above 100 °C. A literature search revealed that viscosities had been determined at temperatures no higher than 80 °C by Whitaker et al (1927), Caffyn (1951), Wegener (1953), Phipps (1969), Konrad & Rambke (1970), Fernandez-Martin (1972) and Paech (1972); the highest test temperature recorded appeared to be 90 °C (Seidler & Elke, 1949;Eres'ko et al 1976). Above this temperature there appear to be no data and viscosities can only be estimated by uncertain extrapolation procedures.…”