Dairy Technology Section, National Dairy Research Institute (Southern Campus), Adugodi, Bangalore – 560 030, India.
Viscosity of milk with TS levels ranging from 4 – 40% was determined at 40°C by objective method using a capillary viscometer and also evaluated by subjective method. Five equations viz. linear-linear, linear-log, polynomial second order, polynomial third order and linear – exponential were fitted to the instrumental and subjective viscosities and the goodness of fit was evaluated. The results indicated that instrumental viscosity and sensory viscosities between themselves and with TS content of milk were related by polynomial second and third orders with correlation coefficient values ranging from 0.73 – 0.99. The study indicated that subjective tests also have an important role to play in determining the quality of milk.
Psychorheology, Viscosity, Milk, Correlation, Subjective evaluation
