The dependence of the viscosity characteristics of processed cheese "Friendship" on the gradient of the velocity and temperature of the product Scientific journal NRU ITMO Series Processes and Food Production Equipment

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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

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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