Labropoulos A E, Lopez A, Palmer J K
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.
J Food Prot. 1981 Nov;44(11):874-876. doi: 10.4315/0362-028X-44.11.874.
Apparent viscosity of ultra-high-temperature (UHT) treated milk and of yogurt prepared from this milk was studied and compared to that of vat-treated milk and yogurt. UHT-treated milks (149 C, 3.3 sec) had an apparent viscosity of 2.3 to 2.7 cp, while the apparent viscosity of vat-treated milks (63 C and 82 C, 30 min) ranged from 1.9 to 2.0 cp. The apparent viscosity of unheated (raw) milk was 1.7 cp. The apparent viscosity of yogurt prepared from UHT-treated milk became nearly constant at 0.8 cp after 14 min of shearing, while the apparent viscosity of yogurts prepared from vat-treated milks ranged from 1.8 to 3.8 cp under the same conditions. All yogurts exhibited thixotrophic behavior.
研究了超高温（UHT）处理牛奶以及用这种牛奶制备的酸奶的表观粘度，并与大桶处理牛奶和酸奶的表观粘度进行了比较。UHT处理的牛奶（149℃，3.3秒）的表观粘度为2.3至2.7厘泊，而大桶处理牛奶（63℃和82℃，30分钟）的表观粘度范围为1.9至2.0厘泊。未加热（生）牛奶的表观粘度为1.7厘泊。经UHT处理的牛奶制备的酸奶在剪切14分钟后表观粘度几乎恒定在0.8厘泊，而在相同条件下，由大桶处理牛奶制备的酸奶的表观粘度范围为1.8至3.8厘泊。所有酸奶均表现出触变行为。
