<p>The rheological properties of rennet-induced skim milk gels, which are viscoelastic materials, were studied under various conditions.<p>Dynamic and stress relaxation experiments were performed at small deformations of the gel network, whereas constant stress (creep) experiments were performed at large deformations. Stress relaxation moduli calculated from the dynamic moduli agreed fairly well with stress relaxation moduli determined by means of stress relaxation experiments, implying that true material properties were determined.<p>The effects of important variables, such as casein concentration, temperature, pH, calcium, phosphorus and ionic strength on the mechanical properties of the gels were studied. The results are discussed in relation to the types of bond present in the network. Special attention was paid to the time scale at which processes, especially relaxation of bonds, occurred.
|Qualification||Doctor of Philosophy|
|Award date||30 Nov 1988|
|Place of Publication||S.l.|
|Publication status||Published - 1988|
- fluid mechanics
- skim milk