The Density of Milk at Low Temperatures
Open Access
- 1 March 1961
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 44 (3), 416-424
- https://doi.org/10.3168/jds.s0022-0302(61)89758-0
Abstract
The densities of 101 samples of milk, containing 3.1 to 6.4% fat, 8.2 to 10.2% non-fat solids, and 11.6 and 16.1% total solids, were determined precisely with specially designed pycnometers. The range of densities at 0.95, 4.95 and 9.85[degree]C were, respectively: 1.0312 to 1.0386; 1.0322 to 1.0373; and 1.0298 to 1.0368. The results show that density is more closely correlated with percentage of nonfat solids than with the percentage of fat in milk. The values were analyzed statistically and formulas were derived for calculating the density of milk on the basis of temperature and content of nonfat solids, fat, fat and nonfat solids, and total solids.This publication has 7 references indexed in Scilit:
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