VISCOSITY OF LACTOSE AND WHEY PROTEIN SOLUTIONS
- 30 November 2001
- journal article
- Published by Taylor & Francis Ltd in International Journal of Food Properties
- Vol. 4 (3), 441-454
- https://doi.org/10.1081/jfp-100108647
Abstract
The viscosity of lactose and whey protein solutions was measured over the range of compositions and concentrations that might be encountered within whey ultrafiltration and reverse osmosis plants and over the temperature range 10°C to 50°C. The data obtained was compared with other literature values and correlations were obtained to enable the prediction of the viscosity of lactose and whey protein solutions. It was found that Einstein's equation can be used for protein concentrations up to 15% and an empirical relationship is proposed for higher concentrations. Temperature correction parameters have been obtained.Keywords
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