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Factors affecting the composition of milk
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Flavor defects in milk, their causes and prevention
Flavor defects in milk, their causes and prevention
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Master Introduction to Dairy Science – Notes, Case Studies & Practical Insights – with Rahul

Physico-chemical properties of milk in brief

  1. Colour: White or yellow some times yellowish green
  2. Flavour: Depends up on quality of milk, species, feed and fodder
  3. Acidity: Fresh milk is in between 0.13-0.14%
  4. pH: Ranges from 6.6-6.8
  5. Specific gravity: Ranges from 1.02-1.039
  6. Refractive Index: ranges from1.3449-1.3477
  7. Surface tension: 45-46dynes/sq cm
  8. Boiling point: 100.17 0 C
  9. Freezing point: Ranges from 0.540-0.550 0 C
  10. Specific heat: 0.933
  11. Viscosity: 1.5-2.0cp (centipoises)
  12. Electrical conductivity: 0.0040-0.0055 Ohm -1
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