Viscosity Studies of Fluid Cream

Abstract

A relative viscometer of the gravity type which is suitable for the determination of the body of fluid cream in the ordinary milk plant test room has been devised and used to study conditions affecting the viscosity of cream. The viscosity of cream is increased by lowering the temperature and by increasing the fat content. Cream is not truly viscous, exhibiting thixotropic properties. With age, the body of cream increases rapidly for a few hours and more slowly for 48 hours. Agitation reduces the viscosity. Considerable variation in the viscosity of fluid creams of the same fat content is found in different territories and at different seasons of the year. A correlation between flow time of different creams and variations detectable by the average consumer has been worked out. © 1933, American Dairy Science Association. All rights reserved.