牛乳的流变特性  

The Rheological Characteristics of Milk

作　　者：郑宝东[1] 陆则坚[1] 陈丽娇[1] 

机构地区：[1]福建农业大学食品科学系

出　　处：《福建农业大学学报》1994年第2期230-233,共4页Journal of Fujian Agricultural University

摘　　要：测定了牛乳在各个不同条件下的流变特性，指出粘度值可以作为鲜乳质量鉴别的辅助指标，牛乳粘度受温度、浓度变化影响显著．牛乳在浓缩过程呈３种不同的流变特性体．The rheological characteristics of milk is measured in the different conditions,and showed that viscosity can be a subsidiary index in the quality identification of milk.The viscosity is evidently effected by the changing of milk temperature or concentration.The milk liquid shows three different rheological types in the concentrated processing.

关 键 词：牛乳 流变特性 粘度 浓缩 流变体 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]