A very wide subject. Under the influence of temperature rise and cooling, gel and gel-like structures may be formed. The influence may also have a flow through the heat exchanger. Besides, there are pumps, and earlier mixing. And after thermal processes - filling bottles. Homogenization of what? - fat in milk? - cheeses? Here, any material must be treated individually. Regards,

I agree with Mirosław Grzesik. The isoelectric point of proteins will indubitably be modified after industrial processes. Hence, you will have modifications in structure and organization (formation of gels), and thus also an effect in rheological properties will happen. The effects of pasteurization will depend on the method used, as variations in time will have an effect on properties of proteins, as well as interactions between carbohydrates and aminoacids (Maillard). Addition of phosphates and nitrates to meat will also modify textural properties before and after cooking. You may need to narrow down your question, as there are many many possible reactions and modifications. Cheers.

Thank you sir for your response. It is indeed true that the area covered is wide. In terms of narrowing down, if I say down the line pasteurization as an industrial process and its effect on rheology. What would be the results? If you have the supporting documents, I would like to study them in detail

Pasteurization of what? In case of milk there is no significant effect. Regards,

Pasteurization of milk to turn it into yoghurt. Similarly effect of addition of sugar, effect of mixing, standardization, incubation temperature. If you have papers related to these in case of yoghurt will be much appreciable sir..

Thanks for yr response and keen interest on the topic @miroslaw sir

Years ago I came across a book by Prentice entitled "Dairy Rheology". If still in print our available through your library that would seem a good starting point.

Sushil Koirala, I have no such papers, but you can easily find them in journals on food chemistry, technology and engineering. Milk pasteurization (temperature, time) should not affect the rheological properties of yogurt. However, the fat content, size of fat globules and protein content in milk may have an influence. Regards,

Temperature effects on rheology. Open access.Article Effect of Pasteurization Temperature, Starter Culture, and I...

Yes dear Sushil, We have had project on the IR pasteurization of milk and its effect on cheese quality.

Best regards:

S Hagh Nazari

It is difficult to find cause-and-effect relationships between the properties of the raw material and the product if there are a few intermediate processes in the production line. It will usually help statistics here, but sometimes it falsifies reality. Regards,