Simplified thermal conductivity cell determining fat content of milk accurately

摘要

The fat content of e.g. milk is determined in this novel method. A value representative of the thermal conductivity of the milk is measured, enabling the fat content to be established. Also claimed is a method of determining protein content, especially in milk, where fat and turbidity measurement are taken, the former as described. The fat contribution to total turbidity is subtracted, to estimate the total suspended protein content. The corresponding apparatus for fat content measurement is also claimed.