Freezing points:
- Milk freezes at temperature slightly lower than water due to the presence of soluble constituents such as lactose, soluble salts, etc.
- Freezing point of milk varies from -0.5402 to -0.550 0 c where as freezing point of water is 0 degree centigrade.
- Freezing point of milk is most constant property and addition of water increase the freezing point of milk depending upon the adulteration.
- Addition of 1% water to the milk increases the freezing Point by 0.0056 degree centigrade.
- Freezing point of milk is determined by cryoscope.
Viscosity:
- The viscosity of milk is ranges from 1.5- 2 centopoise.
- Milk is more viscous than water due to the emulsion property of fats and colloidal property of proteins.
- With lowering the temperature viscosity increase and vice versa.
Boiling point:
- Boiling point of milk is 100.17 0 c.
- And it is determined by the thermo meter.
Specific heat:
Specific heat at 60 0 f is observed as
Normal milk :- 0.93
Fat :- 0.5
Water :- 1.0
Lactose :- 0.3
Protein :- 0.5
Whey :- 0.98
Butter :- 0.53
Ash content :- 0.7
Cream :- 1.05
Skimmed milk :- 0.94
Electrical conductivity:
- It is due to electrolyte present in the solution.
- Milk is good conductor of fat content in ionic form and value ranges from 0.004-0.0055 Ώ.
Adhesive properties:
- Milk has got adhesive properties due to the constituents of milk like fat, carbohydrate, minerals, vitamins etc.
- Milk has positive adhesive properties.
Surface tension:
- Surface tension of milk varies from 45-46 dynes/cm 2.