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A Comparison of Torsion Pendulum Type Viscosimeters for Measurement of Viscosity in Dairy Products¹

Bureau of Dairy Industry, Agricultural Research Administration, U.S. Department of Agriculture

ABSTRACT

Torsion pendulum viscosimeters operated under similar conditions gave satisfactory results in the determination of relative viscosity in dairy products. When tests in a series were to be compared, it was found advisable to use the same standardized instrument for all the tests and to maintain constant conditions with regard to speed of rotation, wire and plunger size, depth of immersion of plunger, temperature, and agitation, stirring or preparation of the sample.

Conversion factors were determined for the MacMichael and Mojonnier viscosimeters at 86° F. The factors furnished by the manufacturers of the Brookfield viscosimeter were found satisfactory. A decrease in the wire size and an increase in plunger size or in speed of rotation when applied to a given instrument caused a decrease in the apparent viscosity of various dairy products.

¹ This work was done in part with funds made available through the Agricultural Research and Marketing Act of 1946.