Food | Rotational Viscosity Testing of Dairy Products with ViscoQC
The consistency of dairy products is directly related to the acceptance of the final product by consumers. This application report shows how simple viscosity measurements of e.g. yoghurt with ViscoQC 100/300 help you to ensure perfect food quality.
Viscosity is used to evaluate the raw materials, the type and characteristics of ingredients as well as the production process of dairy products. Depending on composition, condition or process to which the food may be subjected to, it can show Newtonian or non-Newtonian behavior. Moreover, the type of milk (e.g. fat content or milk protein casein) has a determining influence on the viscosity of dairy products.
Experiment
| Instrument | ViscoQC 100 - R | ViscoQC 300 - R |
|---|---|---|
| Measurement type | Single-point | Multi-point |
| Spindle | V73 (full immersion) | |
| Temperature in °C | approx. 23 (room temperature) | |
| Sample | Yoghurt | |
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