Dairy Applications

Milk Fat Content

Milk is a very complex food and its composition is affected by many factors. The density of milk is derived from the densities of its components, according to their content, but it is also influenced by temperature and the "temperature history" of the milk.

Since milk is a multi-component mixture and the density variations of raw milk are very high, it is not possible to determine the concentration of single milk components, like fat, directly from density measurement. Yet the fat content of milk can be determined from the density difference between standardized milk and skim milk. The DPRn on-line transducers from Anton Paar are used for the accurate determination and control of the milk fat content during milk standardization.