1.

Temperatures above 65° C _______ viscosity of skim milk.(a) Parabolic decrease(b) Linear decrease(c) Constant(d) IncreaseI had been asked this question in exam.Origin of the question is Flow Behaviour Models in chapter Rheology of Dairy Engineering

Answer»

Right option is (d) INCREASE

Easy explanation: In SKIM milk, temperatures above 65° C increase viscosity. This is DUE to the denaturation of whey PROTEINS.



Discussion

No Comment Found

Related InterviewSolutions