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Some Physical Properties of Milk III. Effects of Homogenization Pressures on the Viscosity of Whole Milk¹

Kansas State College, Manhattan

ABSTRACT

Data on effects of homogenization pressures from 15 to 3,500 p.s.i. on the viscosity of whole pasteurized milk at temperatures from 4° to 49° C. are reported. As homogenization pressures were increased above 300 p.s.i. there were highly significant linear increases in viscosity when measured at 9 temperatures. Pressures of 1,000, 1,500, 2,000, 3,000, and 3,500 p.s.i. increased viscosity as compared with the unhomogenized milk by respective averages of 7.1, 9.2, 11.9, 13.7, and 15.0%. Quadratic trends were also present. At pressures below 300 p.s.i. and temperatures above 23° C, linear trends were usually significant. At lower temperatures there were no significant linear or quadratic trends. Cubic trends sometimes indicated an increase in viscosity at pressures near 300 p.s.i. after a decrease beginning at pressures near 15 p.s.i.

¹ Contribution No. 535 Department of Chemistry, No. 240 Department of Dairy Husbandry, and No. 21 Statistical Laboratory; Kansas Agricultural Experiment Station, Manhattan.

² Department of Chemistry.

³ Department of Dairy Husbandry.

⁴ Statistical Laboratory.