JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 62 No. 9 1455-1457
© 1979 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Delaveau, J.
Right arrow Articles by Jelen, P.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Delaveau, J.
Right arrow Articles by Jelen, P.

Effect of pH on Viscosity of Sweet and Acid Wheys

J. Delaveau and P. Jelen

Department of Food Science, University of Alberta, Edmond T6G 2N2

ABSTRACT

Viscosities of Cheddar and cottage cheese wheys at 25 C were measured between pH 1.7 and 13.0. In both types of whey the viscosity was not affected below pH 6. Adjustments above pH 6 caused a gradual increase from 1.09 cP to 1.70 cP at the highest pH. Increased turbidity and decreases in nonsedimentable calcium and protein paralleled the increase in viscosity. The effect of pH on viscosity of the commercial unprocessed wheys appeared insignificant under pH conditions likely to be encountered in whey processing.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1979 by the American Dairy Science Association ®.