On the use of power equations to relate shear-rate to stress in non-Newtonian liquids

Rheological and textural properties of milk, cream, butter and cheese are reviewed and discussed in light of available information on their structure. It is pointed out that semantic problems hindered a more organized approach to texture studies, while economical considerations prevented a general use of instrumental quality control methods. Journal ofTexture Studies 3 (1972) 415-458. AN Rights Reserved Copyright 8 1972 by D. Reidel Publishing Company, Dordrecht-Holland -KO? i n' & J Period Newtonian liquid or viscoelastic material. Fig. 4. Resonance in oscillation viscometer filled with cream, Tgdschr. 's Grav. 69, 120. Gosp. Wiejsk. Ser. Technol. Rolno-Spoiyw. 5, 195.the Firmness of Butter', Yersl. Rijkslandb. Proefst. 's Grav., No. 44(196)C, 739.turing Method', J. Dairy Sci. 41, 360.

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On the use of power equations to relate shear-rate to stress in non-Newtonian liquids

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Part 4: A Method of Calculation of Hamaker's Attraction Constant from Viscosity of Concentrated Suspensions

Part 4: A Method of Calculation of Hamaker's Attraction Constant from Viscosity of Concentrated Suspensions

Rheology and Texture of Dairy Products

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