Viscosity and Analytical Differences between Raw Milk and UHT Milk of Czech Cows

• Published in: Scientia agriculturae Bohemica Vol. 46; no. 2; pp. 78 - 83
• Main Authors: Kumbár, V., Nedomová, Š.
• Format: Journal Article
• Language: English
• Published: De Gruyter Open 01.06.2015
• Subjects: density; fat; modelling; temperature; viscosity
• ISSN: 1211-3174; 1805-9430
• DOI: 10.1515/sab-2015-0020

Viscosity and analytical differences in four milk samples from Czech cows were described. Three samples of UHT milk (0.5%, 1.5%, and 3.5% fat) and one sample of raw milk from a Czech bio-farm were analyzed. The following analytical properties were observed: titratable acidity, fat content, dry matter content, and protein content. Titratable acidity and dry matter content decreased in dependence upon the increasing milk fat content. The protein content ranged 3.51-3.57 g per 100 g milk. The milk flow behaviour represented by density, dynamic and kinematic viscosity, as well as the dependence of the milk flow behaviour on temperature were investigated. These properties were measured using a digital densitometer and a rotary viscometer. Milk density was studied at temperatures ranging 0-60 °C and dynamic viscosity at 0-100 °C. With increasing temperature, the density and dynamic viscosity of the studied milk samples decreased. The temperature dependence of dynamic viscosity was manifested in all samples. Kinematic viscosity was calculated from experimental data. Furthermore, mathematical models using Power law and Gaussian fitting were constructed. Determination coefficients achieved high values (0.843-0.997).