The Viscosity of Natural and Remade Milk

Evenson, O. L.; Ferris, L W

doi:10.3168/jds.s0022-0302(24)94009-4

Cited by 9 publications

(1 citation statement)

References 3 publications

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“…Studies often formed relationships between specific components in milk (i.e., fat), viscosity, and some external factor. External factors known to impact viscosity include pressure, temperature, pH, pasteurization, and homogenization [6][7][8][9][10][11][12][13][14][15][16][17]. Regression equations have been developed for different applications and are presented in Table 1.…”

Section: Introductionmentioning

confidence: 99%

An Experimental Study on Human Milk Rheology: Behavior Changes from External Factors

Alatalo

Hassanipour

2020

Fluids

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The influence of external factors, including temperature, storage, aging, time, and shear rate, on the general rheological behavior of raw human milk is investigated. Rotational and oscillatory experiments were performed. Human milk showed non-Newtonian, shear-thinning, thixotropic behavior with both yield and flow stresses. Storage and aging increased milk density and decreased viscosity. In general, increases in temperature lowered density and viscosity with periods of inconsistent behavior noted between 6–16 ∘ C and over 40 ∘ C. Non-homogeneous breakdown between the yield and flow stresses was found which, when coupled with thixotropy, helps identify the source of nutrient losses during tube feeding.

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