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Effect of Temperature on the Viscosity Of Skimmilk

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Introduction

Apparently Soxhlet (1) was the first to study the change in viscosity of milk with temperature. He found that the viscosity of whole milk increased faster than water with lowering temperature. His data are not entirely consistent, but Kobler (2), Taylor (3), and Evenson and Ferris (4) confirmed Soxhlet's finding. Soxhlet attributed this change in relative viscosity of milk with temperature to the casein.

The effect of pasteurization on the viscosity of milk was investigated by Woll (5), using the viscometer designed by Babcock (6). Woll pasteurized his samples by heating for twenty minutes at 67°C., and also by heating in an Arnold steam sterilizer for thirty to thirty-five minutes. The samples were heated in Erlenmeyer flasks closed with cotton plugs. He found that pasteurization under these conditions decreased the viscosity of both milk and cream. The decrease in viscosity of milk was about 4 per cent, while the decrease in the viscosity of cream was about 16 to 17 per cent.