Circulating bath 1156d

Milk viscosity was assessed
through a controlled stress rheometer (AR-1000, TA Instruments, New
Castle, USA) equipped with a cone-and-plate geometry (acrylic cone,
6 cm diameter and 2° angle). Prior to the analysis, the samples
were allowed to achieve a constant temperature (20 ± 0.5 °C)
on the rheometer equipped with a fixed flat plate at the bottom for
300 s. A circulatory thermostatic bath (Circulating Bath 1156D, VWR
International, Carnaxide, Portugal) was connected to this plate, ensuring
that the target temperature was achieved and maintained. Before placing
the samples on the rheometer plate, each sample was mixed gently and
carefully transferred onto the rheometer measuring system, avoiding
the trapping of air bubbles between the cone and the plate. Flow curves
were obtained by applying a continuous stress ramp from 0 to 2 Pa
for 3 min. Rheological results were monitored using a TA Instruments
software package. The apparent viscosity measured at a shear rate
of 300 s^–1, within the Newtonian region, was used
to compare among samples.

The cream’s apparent viscosity was determined using a controlled-stress rheometer (AR-1000, TA Instruments, New Castle, DE, USA), equipped with a cone-and-plate geometry (acrylic cone, 6 cm diameter, and 2° angle). The bottom plate temperature was kept constant using a circulating bath (Circulating Bath 1156D, VWR International, Carnaxide, Portugal). Samples were equilibrated to 25 °C for about 15 min and then gently homogenized and placed carefully (approximately 2 mL) on the top of the bottom plate to minimize the damage to the sample structure and avoid trapping air bubbles. Flow curves were obtained by applying a continuous shear stress ramp (0 to 3 Pa) for 3 min [17 (link)].