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Effect of fat content on milk viscosity


, : Effect of fat content on milk viscosity. Sbornik Vysoke Skoly Zemedelske v Praze, Fakulta Agronomicka, B (1): 101-113

Milk samples from an individual Jersey cow (Ts, 16-17.8%; fat 7.0-7.8%; titratable acidity, 8.25-8.8 deg SH) were separated within 1 h of milking and samples of different fat content were obtained by suitable mixing of skim-milk and cream. The samples were homogenized, and viscosity was measured using a Hoppler viscosimeter at temp. kept constant to plus or minus 0.1 deg C in the 15-85 deg C temp. range.

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