Research of the possibility of admission of structural and mechanical parameters of the liquid milk products as the norms concerning their quality

Authors

  • S. Verbytskyi Institute of Food Resources NAAS
  • L. Teslenko
  • N. Patsera Institute of Food Resources NAAS

Keywords:

dairy products, dynamic viscosity, rheological parameters, viscometer

Abstract

Characteristic rheological parameters of liquid dairy products are studied aiming in estimating the possibility of using them as standard quality parameters of the said products. The determined rheological parameters of dairy products proved their belonging to structured systems, and character of product, technological features of processing and fat content effect the dynamic limit of their fluidity, with the exception of fat content of kefir. As a result of the research held the rheological parameters of liquid dairy products are proved to be too variable and dependable upon a character of their flow together with environmental parameters to be used as standard quality parameters of the said products.

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Published

2014-06-25

How to Cite

Verbytskyi, S., Teslenko, L. ., & Patsera, N. (2014). Research of the possibility of admission of structural and mechanical parameters of the liquid milk products as the norms concerning their quality. FOOD RESOURCES, 2(02), 76–83. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/424

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

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