摘要：In this work have been tested milk desserts - pudding reologic characteristics with Brookfield o rotational viscosymeter. Viscosity values for milk desserts have been calculated and log-aritmic functions of viscosity values and shear velocities have been presented. This analysis has enabled the observing of qualitative changes in the systems during storage in the refrigerator at 281 K (8 °C). This determination method has proved itself to be very simple technologically, convenient and applicable for products quality control during storage.
