This diploma thesis deals with rheological properties of cream in this theoretical part. The first part describes the composition of milk as a basic product in the production of cream, and the definition of cream according to legislation and its composition. Another part of the thesis is focused on the production of cream and its distribution by kind. In the next chapter, attention is paid to the rheological properties of food, esspecially viscosity and density. The practical part is focused on the measurement of rheological properties of 10 whipping cream samples available on market. The fat proportion of the samples ranged between 30 - 33 %. For all of these samples, viscosiy and density were measured. For chosen samples was also determined the dependency of shear stress to shear rate. This dependence, using Ostwald-de Waele model, determines what type of fluid is involved. Another observed parameter was the dependency of the dynamic viscosity on the shear rate and the relation of this viscosity to the temperature changes. All samples were subjected to analytical determination of cream (dry matter, fat, titration acidity, active acidity, electrical conductivity). From the analysis of the fat proportion proportion, we are able to compare our measured data to the projected data declared by producers.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:430443 |
| Date | January 2017 |
| Creators | Škopíková, Miroslava |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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