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Some Physical Properties of Milk. V. Effects of Age on the Viscosity of Pasteurized Fractions of Milk¹

Department of Chemistry and of Dairy Husbandry, Kansas State College, Manhattan and Eastern Utilization Research Branch, USDA, Washington, D. C.

ABSTRACT

The relationship between changes in viscosity and age after pasteurizing has been studied for (1) separated milk, (2) "wheys" obtained by centrifuging out as sediments all or part of the caseinate-complex, and (3) fractions of this sediment resuspended in water.

Aliquots of wheys and of resuspended sediments were pasteurized at 61.7° C. for 30 min. Viscosities were measured at 4° C. after storage for various times at 2–4° C. For pasteurized wheys the increase of viscosity with age was less, as a larger fraction of the caseinate sediment had been removed. The resuspended sediment fractions all increased in viscosity with age. The major part of each increase was recovery from decreases in viscosity on pasteurization.

¹ Contributons No. 573 and No. 266 from the Kansas Agricultural Experiment Station, Manhattan.

² Present address: Fairmont Foods, Omaha, Nebraska.

³ Present address: Food and Drug Adminstration, Washington, D. C.