On the change of the effective viscosity of melted cheese «Uglich» Scientific journal NRU ITMO Series Processes and Food Production Equipment

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2013 (published: 02.12.2013)

Number 4(18)

Home > Issue > On the change of the effective viscosity of melted cheese «Uglich»

UDC 637./ 3

On the change of the effective viscosity of melted cheese «Uglich»

Nikolaev L.K., Nikolaev B.L.

The article gives the viscosity - speed characteristics of melted cheese «Uglich» at the temperatures of the product from 30,1 to 80,00Сand different values of the velocity gradients.
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Keywords: he effective viscosity, processed cheese, the gradient of velocity, temperature, structure.

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