Some Physical Properties of Milk. Iii. Effects of Homogenization Pressures on the Viscosity of Whole Milk 1


The changes occurring in the viscosity of 4% fat milk homogenized at pressures of 15 to 3,500 p.s.i, were measured at temperatures ranging from 4 ° to 49 ° C. with an Ostwald viscometer. Editor. The effects of homogenization upon the viscosity of pasteurized whole milk have been studied by many investigators (1-5, 8, 10, 12-15). Wiegner (16) and Buglia (2… (More)