The conductivity of milk—the effect of the volume and degree of dispersion of the fat

Abstract

Summary The conductivity of raw and homogenized milks was measured using apparatus capable of high precision. The effect of fat content was examined and found to conform to the established behaviour for a polydisperse suspension of nonconductors in a homogeneous conducting medium. Homogenization of the milk over a range of pressures was found to have no measurable effect on the conductivity.