Rheological Tests on Milk Drinks
Thickened milk drinks may be easier to swallow, especially if they retain their higher viscosity under high shear conditions; i.e. during swallowing. With rheometers like the MCR 92 we can measure this behavior. Here, the rheological behavior of four milk drinks is tested.
By adding a thickening agent to low-viscosity fluids, such as low-viscosity milk products, a weak gel structure is formed. The gel structure makes the fluid more viscous, which makes swallowing easier. With rheometers like the MCR 92 we can measure this behavior.
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