RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS: 2- THE.USE OF THE CHANGES IN MILK FAT RHEOLOGICAL PROPERTIES FOR DETECTING ITS ADUL TERATtON | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 29, Issue 4, April 2004, Page 1961-1969 PDF (668.72 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.240109 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| A. M. M. Metwally | ||||
| Dai'ry Science & Technology Department, Faculty of Agriculture, Cairo Unlverslty, Giza, Egypt | ||||
| Abstract | ||||
| A method used the changes in now characteristics of buffaloes' and cows' milk fat for detecting their adulleralion with each of the lard fat, palm, palm kernel and coconut oils was developed. The flow characteristics measured were the shear rate - shear stress relationship, consistency index (k). vlscoslty, plastic viscosity and to-rpm viscosity. The chanqes in the flow characteristlcs at buffaloes' and cows' milk fal by their mixing with 10, 25 and 50% at each oil over a shear rate range from 73 10 196 S' I and !empcraiure range of 35 • 65°C were determined. However. the measurements at 196 S' shear rate and 40~C were recommended since at these condilions U1e changes on mixing were the largest. The changes 01 the above parameters on mixing 10% or more were ~lgi1ificant at P < 0.00 1, were particular for each oil and fat and could b(l used for their idenlification. There was linear. inverse or direct relationship with R2 values 'of > 0.98 between .Ina adulterauon percent and the changes they made. Equallons for calculallnq adulleration percent for any shear stress obtained on mixing were calculated. | ||||
| Keywords | ||||
| buffaloes' milk tat. cows' milk tat; adulteration; rhFJology. vegetable oils. shear; viscosity; flow behavior inde)( | ||||
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