Determining the viscosity of milk products provides important information about their rheological properties and quality. The viscosity of milk products is closely related to its taste. Milk products with a higher viscosity tend to be thicker and have a richer taste. By measuring the viscosity of milk products, it is possible to assess their mouthfeel and determine a better viscosity range. Viscosity measurement of milk products can also be used to check their stability. Milk products may undergo changes during storage and transport, such as loss of stability, layering or thickening, and these changes can affect the taste and quality of the product.
Rotational viscometer has an important application in the viscosity detection of milk products, which can help manufacturers and quality control departments to monitor and control the viscosity of milk products, so as to ensure the quality of products.
The following are the basic steps of the Rotational Viscometer in the viscosity detection of milk products:
Sample preparation: prepare the milk product to be tested to the desired concentration, and equilibrate the sample at room temperature.
Instrument preparation: turn on the Rotational Viscometer, adjust the temperature and rotation speed, and calibrate the zero point.
Sample Test: Inject the sample into the viscometer, record the reading, and record the time and temperature. Repeat the test three times and take the average value.
Data processing: Calculate the viscosity value of the sample according to the readings obtained from the experiment, and perform data analysis.
NBCHAO reminds you: when testing the viscosity of milk products, the temperature and humidity of the sample room should be controlled within an appropriate range to ensure the accuracy of the test results. In addition, for different types of milk products, the measurement conditions and data processing methods may also be different, which need to be adjusted according to the actual situation.
