Rheological characterisation of age thickening with special reference to milk concentrates.
Age thickening is a well known phenomenon within the dairy industry, where the apparent viscosity of concentrated dairy solutions increases with storage time under low shear. The objective of the paper is to develop new tools to analyse several aspects of age thickening, including the increases in shear thinning, the degree of thixotropy and the rate of structural build up with time, as well as irreversible structural changes and gelation. The build up of the dispersed phase structure during storage, was captured by a snap shot technique, where concentrated milk samples were stored, and aliquots were taken at periodic intervals and subjected to shear sweep tests to collect flow curves. Rheological modelling using the Herschel-Bulkley model showed an increase in yield stress and consistency, indicating a build up in structure during age thickening. The trend in apparent viscosity with storage time showed two-phases, a slow and steady increase followed by a sharp rise, which could be used to identify the onset of firm gelation. The extrapolated viscosity at infinite shear rate increased with storage time, indicating the build up in irreversible structural components during age thickening.
Trinh
Binh
B
Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerston North, New Zealand. btrinh@gmail.com
Haisman
Derek
D
Trinh
Khanh Tuoc
KT
D000818:Animals; D002417:Cattle; D005519:Food Preservation; D008892:Milk / Q000737:chemistry*; D012212:Rheology; D013997:Time Factors; D014783:Viscosity