Research of Monitoring Deterioration of Milk by Using Surface Tension Coefficient and Viscosity

Abstract

Nutrient-rich milk is the natural medium, easy to spoilage. Some physical parameters will change with milk deterioration such as density, viscosity, surface tension coefficient, light transmittance, etc. Detecting these physical parameters is useful to monitoring the deteriorate degree of milk. This article focuses on the surface tension efficient and viscosity of milk by monitoring its deteriorate process. The experimental results show that deterioration of milk is indeed accompanied with the change of surface tension coefficient and viscosity. In compare with surface tension coefficient, viscosity dramatically change after deterioration.