Effect of composition on the electrical conductance of milk Original Research Article

The contribution of the various components in cow’s milk to its electrical conductivity has been studied using the technique of admittance spectroscopy. Measurements at 100 kHz and 8 °C confirm previous observations that the milk conductance is predominantly determined by the salt fraction. Lactose showed very little effect on the conductivity, while the presence of fat resulted in a decrease in the milk conductance with increasing fat content. Sodium caseinate possessed a very low conductance; nevertheless, we suggest that the physical and chemical nature of the casein micelles can influence the overall milk conductivity.