| Abstract | The viscosity of different fluid milk types (cow, buffalo) either, whole or
skim milk as affected by some factors was studied. Viscosity values of buffalo
milk were higher than those of cow one and such values were gradually
increased with increasing their fat content. Moreover, viscosity values of all
milk samples were inversely related to their temperature. There was a negative
and significant correlation between milk sample temperature and its viscosity.
Adding yogurt stabilizer (Lacta 501) to milk samples significantly increased
the viscosity value. Adding fat replacer (Litesse®II) to buffalo and cow skim
milk samples significantly increased their viscosity values. Heating milk
samples at 90°C/10 min caused a pronounced and significant increase in their
viscosity values. Heated milks supplemented with stabilizer and / or fat
replacer (for skim milk) exhibited significantly higher viscosity values than
control milks. Viscosity values of raw or heat treated buffalo milk
(standardized to 3% fat) were insignificantly higher than those of cow milk
(3% fat) , while the viscosity values of raw or heat treated buffalo skim milk
were significantly higher than those of cow skim milk. |