Relationships between Viscosity and the Contents of Macromolecular Substances from Milk with Different Storage Styles

Abstract

Relationships between viscosity and the contents of macromolecular substances (milk protein, casein, whey protein and milk fat) from raw milk were studied at the temperature of 2-5 o C (a storage temperature in a household refrigerator), 10 o C and 20 o C (a near-room temperature) during milk storage. An approach by means of mathematical models was used in this study to analyze the relationships between the viscosity and the contents of these macromolecular substances from milk at the three temperatures. The results indicated that the milk viscosity initially remained quite steady for a period of time, followed by an increase for a short-period, then a decrease during the subsequent days, and had a sharp rise in the final days at the temperatures of 10 o C and 20 o C, while the viscosity of milk stored at the temperature of 2-5 o C presented a decrease initially and a sharp rise in the final days. Significant correlations were also found between the value of viscosity and the contents of macromolecular substances along with storage time extended at the three temperatures. The correlation models based on the viscosity and the contents of macromolecular substances had good fit with high correlation coefficients (R 2 >0.8000) and could well explain the relevance of viscosity and the contents of macromolecular substances at a significance level that was less than or equal to 0.0067. Meanwhile, these correlation models contributed to a better understanding of the change of milk system during storage in view of providing tools to develop high quality dairy products with desirable characteristics, and could also be useful in process design and control, as well as quality control and real-time monitoring of deterioration of the raw milk.

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