...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of dairy research >Measurement of milk clotting activity by rotational viscometry
【24h】

Measurement of milk clotting activity by rotational viscometry

机译：通过旋转粘度计测量凝乳活性

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Standard method for the determination of the activity of milk coagulants is the rotating bottle method, where clotting time is defined as the time when visually observable flocculation starts. Aim of this study was to verify whether it is possible to determine milk clotting time by rotational viscometry. Using three different coagulants and reconstituted milk of different pH and temperature, flocculation time and viscosity in steady shear was determined, and milk gelation was monitored by small amplitude oscillating shear rheometry. The results show that, independent of pH and temperature, milk clotting time is related to an apparent viscosity of 7·24 + 0·45 mPa.s, indicating that rotational viscometry can be used for the screening of flocculation time with an accuracy of approximately 6%.
机译：确定牛奶凝结剂活性的标准方法是旋转瓶法，其中凝结时间定义为肉眼可观察到的絮凝开始的时间。这项研究的目的是验证是否有可能通过旋转粘度测定法确定牛奶凝结时间。使用三种不同的凝结剂和不同pH和温度的再生牛奶，确定了稳定剪切力下的絮凝时间和粘度，并通过小振幅振荡剪切流变仪监测了牛奶的凝胶化。结果表明，与pH和温度无关，牛奶凝结时间与表观粘度为7·24 + 0·45 mPa.s有关，表明旋转粘度法可用于筛选絮凝时间，准确度约为6％。

著录项

  • 来源
    《Journal of dairy research》 |2011年第2期|p.191-195|共5页
  • 作者

    Mandy Jacob; Martin Schmidt; Doris Jaros; Harald Rohm;

  • 作者单位

    Institute of Food Technology and Bioprocess Engineering, Technische Universitaet Dresden, 01069 Dresden, Germany;

    Institute of Food Technology and Bioprocess Engineering, Technische Universitaet Dresden, 01069 Dresden, Germany;

    Institute of Food Technology and Bioprocess Engineering, Technische Universitaet Dresden, 01069 Dresden, Germany;

    Institute of Food Technology and Bioprocess Engineering, Technische Universitaet Dresden, 01069 Dresden, Germany;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    milk; clotting; viscosity; casein micelles;

    机译：牛奶;凝结粘度酪蛋白胶束;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号