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A rheological model consisting of Maxwell units with yield elements is introduced. Mathematial analysis of the model for the case of loading at constant rate of deformation before and after yield and stress relaxation has been done. The model constants are determined by data superposition technique and an analytical method. The model can easily be adopted to suit the behavior of milk products which may or may not have yield value and may have any number of relaxation times. Results of tests on sweetened condensed milk, butter and Paneer are used to illustrate the model.
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Awadhwal et al. (1985) studied this question.
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