PHYSICAL PROPERTIES OF MILK

COLOR: The colour of milk is perceived by consumers to be indicative of purity and richness. Its white colour is due
to the scattering of reflected light by the inherent ultramicroscopic particles, fat globules, colloidal casein micelles,
and calcium phosphate. The intensity of white colour is directly proportional to the size and number of particles in
suspension. Homogenization increases the surface area of fat globules significantly as a result of the breakup of
larger globules. Accordingly, homogenized milk and cream are whiter than their un-homogenized counterparts. Lack
of fat globules gives skim milk a blue tinge.
Cow’s milk contains the pigments carotene and xanthophyll, which tend to give a golden yellow colour to the milk-
fat.
FLAVOUR: The flavour of milk is a property difficult to define, but there is no doubt that taste and aroma are critical
to the assessment of milk. Flavour constitutes a critical criterion of quality for the consumer. It is a sensory property
in which odour and taste interact. The sweet taste of lactose is balanced against the salty taste of chloride, and both
are somewhat moderated by proteins.
DENSITY AND SPECIFIC GRAVITY: Density: Mass per unit volume. Specific gravity: Ratio of the density of a product
and the density of water at the same temperature. The density of milk with 3–5% fat averages 1.032 g/cm3.
Accordingly, the weight of 1 L of milk is 1.03 kg. The average specific gravity of milk at 15.5°C (60°F) is 1.032.
SURFACE TENSION: Forces causing a reduction in surface area is known as Surface tension, which is a characteristic
property of liquid. Its surface tension approximates 70% of that of water. The surface tension of whole milk is usually
about 50–52 mN/m (or dyn/cm) at 20°C. The surface tension of skim milk is 55–60 mN/m. For cream, it is
approximately 46–47 mN/m. Surface tension decreases as milk temperature rises. Processing treatments such as
heating, homogenization, and shear tend to increase surface tension.
FOAMING: Foaming of milk is at a minimum at 30–35°C. At 60°C, the foam volume is independent of the fat content.
Below 20°C and above 30°C, the foaming tendency appears to increase. Foaming properties affect handling of milk
products and how dairy-based ingredients are incorporated into other products.
VISCOSITY: Viscosity is the resistance to flow and is a measure of the friction between molecules as they slide past
one another. Whole milk and skim milk display viscosities of 2.0–2.1 and 1.5–1.8 cP (or mPa/sec) at 20°C,
respectively. The casein micelles of milk contribute more to the viscosity of milk than any other constituent.
SPECIFIC HEAT: Number of calories required to raise the temperature of 1 g of a substance by 1°C is known as
specific heat. The specific heat of milk products is a function of their composition. The values for whole milk, skim
milk, 40% cream, butter, and whey at 15°C are 0.93, 0.95, 0.68, 0.53, and 0.97 BTU/lb-°F, respectively (3.89, 3.97,
3.35, 2.21, and 4.06 kJ/kg-K, respectively).
ELECTRICAL CONDUCTIVITY: Electrical conductivity is the reciprocal of electrical resistance exhibited by a 1 cm3 of
conductor (solution containing electrolytes). Current passes through the milk by virtue of the activity of its ionic
mineral constituents, of which the chloride ions carry 60–68% of the current. There is therefore a close correlation
between the electrical conductivity of milk and its chloride content. The electrical conductivity of normal milk
corresponds to that of approximately 0.25% sodium chloride solution (w/w) and ranges from 45 to 55 A-v–1m–1 or
45–55×10-4 mho. Conductivity of milk is the basis of the new ohmic process for sterilizing milk.
FREEZING POINT: The freezing point of milk is generally expressed as degrees Hortvet (H), reflecting the commonly
used Hortvet crysoscope procedure. Determination of freezing point is a parameter widely used in the industry for
detection of adulteration of milk with water. The freezing point of milk has a relatively narrow range (from –0.520 to
–0.560°C, the average being –0.540°C). It corresponds to the freezing point of an 0.85% sodium chloride solution
(w/w). Addition of water raises the freezing point, and readings above –0.520 support strong suspicion of watering
the milk. Lactose and chloride are the major milk constituents responsible for 70–80% of the overall depression in
the freezing point of milk.
BOILING POINT: The boiling point of milk is 100.17°C.
REFRACTIVITY: Refractive index is a physical property of a substance that relates to how light is refracted from the
material. Generally used to indirectly measure some other property such as concentration. The components of milk
contributing to its refractive index in descending order of importance are water, proteins, lactose, and minor
constituents. Whey proteins are more important than casein. The refractive index of milk at 20°C is 1.3440–1.3485.