3). The apparent viscosity of both hot and cold filled cream cheese decreased with an increasing shear rate which indicated the shear-thinning behaviour of these two cream cheeses produced from the new model. A tube viscometer was used at the outlet of a continuous flow indirect heater. INTRODUCTION • In USPXVIII ,creams are defined as • “ semisolid emulsions of either oil in water or water in oil type.” • “semisolid emulsions usually medicated, intended for external application.”. Viscosity Charts & Conversion Tables DAIRY PRODUCTS ButterFat 42 110 ButterFat 20 150 ButterDeodorized 45 120 CottageCheese 30,000 65 CocoaButter 50 140 CocoaButter 0.5 210 CondensedMilk 40–80 100–120 CondensedMilk,75%Solids 2,160 70 Cream,30%Fat 14 60 Cream,45%Fat 48 60 Cream,50%Fat 112 60 Cream,50%Fat 55 90 Milk 2.0 65 Milk 10 120 Food Products Viscosity Data Chart milk water Worcestershire sauce ethyl alcohol soy soarce olive oil Calpis cottonseed oil sake beerwhiskey 20%40 %50% sucrose aqueous solution ... cream tomato soup custard}konjak refined aqueous solution (1%, 35℃) 1. indicates viscosity of Newtonian substances 2. The quality attributes are affected by many factors, such as the variety of nuts, water quality and volume used for coconut milk extraction. A table of common liquids grouped by class or type including information on the viscosity at a given temperature and whether the liquid is Newtonian or Thixotropic Cold filled cream cheese had a higher apparent viscosity compared with hot filled cream cheese (Fig.

Fat globules that have under gone cold agglutination, may be dispersed due to agitation, causing a decrease in viscosity. presented by: sachin sharma cold cream and vanishing cream 2. qc tests for ointments and creams 1- Physical appearance: 1- Physical appearance Following characteristics must be evaluated for physical appearance of ointments and creams; Cracking of emulsion (separation of oil and water phase) Development of granular or lumpy appearance Marked changes in viscosity Crystal growth Gross microbial contamination It is a milky fluid obtained by manually or mechanically extracting fresh kernel. Above 85 °C the mean residence time of a milk or cream at the test temperature was 3–6 s. An equation relating viscosity μ and temperature θ of the form In μ = aθ 2 +bθ+c was derived for each product.

Above 85 °C the mean residence time of a milk or cream at the test temperature was 3–6 s. An equation relating viscosity μ and temperature θ of the form In μ = aθ 2 +bθ+c was derived for each product. Agitation may cause partial coalescence of the fat globules (partial churning) which increases viscocity. A tube viscometer was used at the outlet of a continuous flow indirect heater. Cooled raw milk and cream exhibit non-Newtonian behavior in which the viscosity is dependant on the shear rate. 0 100 200 300 400 500 600 700 0 5 10 15 Coconut milk and cream is a white, opaque protein-oil-water emulsion used in many traditional Asian cuisines.