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Frosting on the sides of the cake does not fall off because of its
EXPLANATION
Rheology of Dairy & Food Fluids
- Rheological Stability of Cake Frosting:
- Bingham / Herschel-Bulkley Plastic Behavior:
- Cake frosting possesses a definite yield stress ($\tau_0$).
- Under gravitational shear stress ($\tau_g \lt \tau_0$), the frosting behaves as a rigid solid, remaining anchored to vertical cake surfaces without slumping.
- Flows smoothly only when applied knife shear exceeds its yield stress.
- Conclusion: Yield stress (Option 2).
Correct option: (2) Yield stress
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