Kinematic viscosities of New Zealand skim-milk

Abstract

Summary: The variation in kinematic viscosity (ν) with solids concentration and temperature has been determined for native skim-milk concentrates and reconstituted New Zealand skim-milk. Below 40% (w/v) total solids, samples reconstituted from a single batch of skim-milk powder model the behaviour of native concentrates obtained from an evaporation plant at all times of the year. Above 40% (w/v) agethickening and seasonal variations in the viscosity of native concentrates become significant. Age-thickening can be reduced by cooling the concentrate. These results are discussed in relation to milk powder manufacture.