Dynamic mechanical properties of milk and milk gel

Article type: Research Article

Authors: Tokita, Masayuki^a | Futakuchi, Hidehiko^{a; *} | Niki, Ryoya^b | Arima, Shunrokuro^b | Hikichi, Kunio^a

Affiliations: [a] Department of Polymer Science, Faculty of Science, Hokkaido University, Sapporo, 060, Japan | [b] Institute of Dairy Science, Faculty of Agriculture, Hokkaido University, Sapporo, 060, Japan

Note: [*] Present Address: Hokuren, Kita-ku Kita 4-jo, Nishi 1-chome, Hokuren Building, 064, Sapporo, Japan.

Note: [] Accepted by: Editor E. Fukada

Abstract: The dynamic mechanical properties of milk and milk gel were examined as functions of frequency, temperature, and concentration. The real and imaginary parts of the complex rigidity G′ and G″ measured at various frequencies were found to be superposable onto a single set of master relaxation curves by performing the horizontal shift along the logarithmic frequency axis except for milk gel which were prepared at different temperatures. The results show that the rigidity of milk gel depends on the concentration of milk C in such a way that G* ∝ C2. It was found that G′ depends on the temperature as G′ ∝ T. It was also found that the complex rigidity of skim milk solution depends on the angular frequency ω in such a way that G* ∝ ω1/2. The dependence of G* on frequency seems to indicate the formation of structure by casein micelle in solution.

Keywords: Rouse Model, Master Relaxation Curves, Complex Rigidity

DOI: 10.3233/BIR-1983-20101

Journal: Biorheology, vol. 20, no. 1, pp. 1-10, 1983