RHEOLOGICAL PROPERTIES OF SELECTED DAIRY-PRODUCTS

This article reviews rheological properties of milk, concentrated milk , cream, butter, ice cream, and yogurt, as well as the structure and s ome physicochemical properties of milk components. A brief description of basic rheological concepts related to liquids, solids, and viscoel asticity is presented, including those rheological models commonly use d to characterize dairy products. Rheological behaviors exhibited by t hese dairy products, including Newtonian in milk and concentrated milk , nonNewtonian in concentrated milk, cream, and yogurt, thixotropy rev ealed by concentrated milk, cream, and yogurt, and the viscoelastic ch aracteristics displayed by butter, ice cream, and yogurt, are analyzed , and relevant process variables affecting the rheological behavior of dairy products are discussed. Also, to facilitate the comparison of t est methods and identify the typical instrumentation and models utiliz ed in rheological characterization of dairy products, experimental con ditions and equations used for modeling are included in a tabulated fo rm.