Keywords: , , , , , , , ,

Abstract: 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 tests can be performed rather quickly (within 20s) for high-efficiency quality control testing.

Reference: Thermochimica Acta, 442, 1-2, (2006) 1-5

DOI: 10.1016/j.tca.2005.11.037