Effect of composition on the electrical conductance of milk
2003
Mabrook, M.F. | Petty, M.C.
The contribution of the various components in cow's milk to its electrical conductivity has been studied using the technique of admittance spectroscopy. Measurements at 100 kHz and 8°C confirm previous observations that the milk conductance is predominantly determined by the salt fraction. Lactose showed very little effect on the conductivity, while the presence of fat resulted in a decrease in the milk conductance with increasing fat content. Sodium caseinate possessed a very low conductance; nevertheless, we suggest that the physical and chemical nature of the casein micelles can influence the overall milk conductivity.
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