Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > The dependence of the viscosity characteristics of processed cheese "Friendship" on the gradient of the velocity and temperature of the product

UDC 637

The dependence of the viscosity characteristics of processed cheese "Friendship" on the gradient of the velocity and temperature of the product

Nikolaev L.K., Denisenko A.F., Nikolaev B.L.

The results of rheological studies of fused cheese "Druzhba" depending on the speed gradient, and the product temperature. The data presented are of practical interest.
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Keywords: viscosity, processed cheese, rheology, the velocity gradient

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