Experimental study of rheological characteristics of melted cheese «Milk» Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

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ISSN:2310-1164

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2013 (published: 02.12.2013)

Number 4(18)

Home > Issue > Experimental study of rheological characteristics of melted cheese «Milk»

UDC 637./ 3

Experimental study of rheological characteristics of melted cheese «Milk»

Nikolaev L.K., Nikolaev B.L.
The EV article presents the viscosity - speed characteristics of melted cheese «Milk» at the temperatures of the product from 20,0 to 80,20Сand different values of the velocity gradients.
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Keywords: research experimental, melted cheese, rheological properties, the gradient of velocity, temperature.

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