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MILK
7. Boiling Point
Milk is slightly heavier than water because
of its solute content and boiling point of a
liquid is influenced by factors responsible
for its Sp.gravity.
Milk boils at a temperature slightly higher
water boils at 2120F (1000C) at sea level, while
average milk boils at 212.30F (100.170C)
8. Viscosity
It is the resistance to flow and is the reverse
of fluidity. Viscosity is the property of all
fluids. It can be expressed in only relative
terms and for convenience the relative
viscosity of any fluid is compared with water.
Water flows with ease .Syrup and honey pour
much more slowly and posses greater
viscosity.
Milk is 1.5to 1.7 times more viscous than water owing to
the presence of solids in milk.
Factors affecting viscosity
~Temperature (At O 0C milk has a fluidity of 0.233 and water has a
fluidity of 0.558 & At 200C, these values change to 0.473 and 1.00 )
~fat content ~homogenization
~souring
~ageing
~microbial growth
~high heating followed by cooling
Representative values of viscisity of milk @200c