Testing the Viscosity of Milk at Different Temperatures

viscosity of milk

Milk is consumed as a beverage and used as an ingredient in a wide range of food products.

Test Equipment

Test equipment includes:

  • Instrument: Rheometer or Viscometer
  • Spindle: ULA
  • Speed: 80, 60, and 40 rpm
  • Spring Torque Range: LV
  • Accessories: Improved UL Adapter, TC-502P Programmable Refrigerated Bath

Test Method

The Enhanced UL Adapter™ is compatible with a variety of Brookfield Rheometers or Viscometers. In the example shown here, an older model, Brookfield LVDV-II+PRO, was used with Rheocalc™ v3.0 software for automated instrument control and data acquisition. Connecting the Enhanced UL Adapter™ water jacket to the TC-502P Programmable Refrigerated Bath helped maintain the company’s test temperatures of 4 °C and 21 °C. Figure 1 shows representative data obtained from the analyses.

graph showing viscosity of milk

Figure 1

The graph in Figure 1 shows relatively constant viscosities at 4 °C and 21 °C, for each type of milk, over the speed range tested. At each temperature, the viscosity of the whole milk is found to be greater than the viscosity of the skim milk. In addition, viscosities for each type of milk are observed to be higher at the lower temperature, 4 °C, than at 21 °C. Temperature can considerably affect the viscosities of a wide range of materials; as a result, the viscosity of a given substance generally decreases when the temperature is increased.

This information has been sourced, reviewed and adapted from materials provided by AMETEK Brookfield.

For more information on this source, please visit AMETEK Brookfield.

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