Vélez-Ruiz J F, Barbosa Cánovas G V
Biological Systems Engineering Department, Washington State University, Pullman 99164-6120, USA.
Crit Rev Food Sci Nutr. 1997 Jun;37(4):311-59. doi: 10.1080/10408399709527778.
This article reviews rheological properties of milk, concentrated milk, cream, butter, ice cream, and yogurt, as well as the structure and some physicochemical properties of milk components. A brief description of basic rheological concepts related to liquids, solids, and viscoelasticity is presented, including those rheological models commonly used to characterize dairy products. Rheological behaviors exhibited by these dairy products, including Newtonian in milk and concentrated milk, nonNewtonian in concentrated milk, cream, and yogurt, thixotropy revealed by concentrated milk, cream, and yogurt, and the viscoelastic characteristics 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 test methods and identify the typical instrumentation and models utilized in rheological characterization of dairy products, experimental conditions and equations used for modeling are included in a tabulated form.
本文综述了牛奶、浓缩乳、奶油、黄油、冰淇淋和酸奶的流变学特性，以及牛奶成分的结构和一些物理化学性质。简要介绍了与液体、固体和粘弹性相关的基本流变学概念，包括常用于表征乳制品的流变学模型。分析了这些乳制品表现出的流变行为，包括牛奶和浓缩乳中的牛顿流体行为、浓缩乳、奶油和酸奶中的非牛顿流体行为、浓缩乳、奶油和酸奶表现出的触变性，以及黄油、冰淇淋和酸奶表现出的粘弹性特征，并讨论了影响乳制品流变学行为的相关工艺变量。此外，为便于比较测试方法并确定乳制品流变学表征中使用的典型仪器和模型，以表格形式列出了实验条件和用于建模的方程。
