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Thermal conductivity as an indicator of fat content in milk

The researchers in this study presented a functional means of assessing the quality of milk, by measuring fat content, using a thermal constants analyzer. Multiple tests were performed, by altering probe design, probe size and thermal contacting area, to achieve optimal test parameters. The research concluded the possibility of designing a probe capable of measuring the fat content of milk with a less than 0.1% sensitivity. Research also concluded that the ...