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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

IMPACT FACTOR increased in 2015: 0.712

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Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition

Lizzy Ayra Pereira Alcântara1 / Rafael da Costa Ilhéu Fontan2 / Renata Cristina Ferreira Bonomo3 / Evaldo Cardozo de Souza, Jr.4 / Vanessa Santos Sampaio5 / Rúbner Gonçalves Pereira6

1Universidade Federal de Viçosa

2Universidade Estadual do Sudoeste da Bahia

3Universidade Estadual do Sudoeste da Bahia

4Universidade Estadual do Sudoeste da Bahia

5Universidade Estadual do Sudoeste da Bahia

6Universidade Estadual do Sudoeste da Bahia

Citation Information: International Journal of Food Engineering. Volume 8, Issue 1, ISSN (Online) 1556-3758, DOI: 10.1515/1556-3758.1860, April 2012

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This article offers supplementary material which is provided at the end of the article.

In order to design and to adapt equipments for food processing, it is essential to know thermophysical properties. Once temperature and composition affects these properties, models based in such factors are important for further calculation. In this work, density and dynamic viscosity of bovine milk, probably the most processed food fluid in the world, were determined within large ranges of temperature and major constituents (moisture, fat, lactose, protein and minerals), based on typical processing values. Density varied from (962.01 to 1100.45) kg/m3 and dynamic viscosity varied from (0.60 to 63.70) mPa∙s. Temperature and moisture content negatively affected both properties, while lactose, protein and minerals contents positively affected them. An increase in fat content reduced density and increased dynamic viscosity. Experimental density data were fitted to the simplest multiple linear model and dynamic viscosity data were fitted to a multiple type Arrehnius’ model, obtaining good agreement.

Keywords: properties; models; major constituents; milk

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