Density and rheological parameters of goat milk

Detalhes bibliográficos
Autor(a) principal: Gabas,Ana Lúcia
Data de Publicação: 2012
Outros Autores: Cabral,Renato Alexandre Ferreira, Oliveira,Carlos Augusto Fernandes de, Telis-Romero,Javier
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200026
Resumo: The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3.
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spelling Density and rheological parameters of goat milkgoat milkphysical propertyrheological propertiesrheometerThe rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200026Food Science and Technology v.32 n.2 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000033info:eu-repo/semantics/openAccessGabas,Ana LúciaCabral,Renato Alexandre FerreiraOliveira,Carlos Augusto Fernandes deTelis-Romero,Javiereng2012-06-22T00:00:00Zoai:scielo:S0101-20612012000200026Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-06-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Density and rheological parameters of goat milk
title Density and rheological parameters of goat milk
spellingShingle Density and rheological parameters of goat milk
Gabas,Ana Lúcia
goat milk
physical property
rheological properties
rheometer
title_short Density and rheological parameters of goat milk
title_full Density and rheological parameters of goat milk
title_fullStr Density and rheological parameters of goat milk
title_full_unstemmed Density and rheological parameters of goat milk
title_sort Density and rheological parameters of goat milk
author Gabas,Ana Lúcia
author_facet Gabas,Ana Lúcia
Cabral,Renato Alexandre Ferreira
Oliveira,Carlos Augusto Fernandes de
Telis-Romero,Javier
author_role author
author2 Cabral,Renato Alexandre Ferreira
Oliveira,Carlos Augusto Fernandes de
Telis-Romero,Javier
author2_role author
author
author
dc.contributor.author.fl_str_mv Gabas,Ana Lúcia
Cabral,Renato Alexandre Ferreira
Oliveira,Carlos Augusto Fernandes de
Telis-Romero,Javier
dc.subject.por.fl_str_mv goat milk
physical property
rheological properties
rheometer
topic goat milk
physical property
rheological properties
rheometer
description The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3.
publishDate 2012
dc.date.none.fl_str_mv 2012-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200026
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200026
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612012005000033
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.32 n.2 2012
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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