The rheological properties of corn starch-milk-sugar (CMS) paste were investigated using a concentric cylinder viscometer. Three types of sugars, namely, glucose, fructose and sucrose were used to prepare the paste. The paste was prepared at three different starch concentrations, 2, 4 and 6 wt.%, while the sugar concentrations of the three types were varied up to 16 wt.%. Milk with three different fat contents was used in preparation of the CMS paste. At constant starch and sugar concentrations and using skim milk, glucose was found to have the largest effect on the apparent viscosity of the CMS past. On the other hand, the fructose has the lowest effect on the CMS paste viscosity. It was also demonstrated that the pastes prepared with full cream milk have higher viscosity than the ones prepared using skim milk. The rheological CMS paste properties were modelled using Herschel-Bulkley model. The model was adequate and accurate. (c) 2005 Elsevier Ltd. All rights reserved.