ABSTRACT
Milk constituents and their concentration in milk affect various physical properties like density, specific gravity, viscosity, surface tension (ST), freezing point (FP), boiling point, pH, and acidity of milk. Physical property determination is important to collect the data for designing of dairy equipment, for estimating the amounts of various components and assessing the extent of physical and chemical changes. Some of these properties (e.g., specific gravity, density, pH, titratable acidity, etc.) are being affected by the nature of the molecule rather than the number of molecules. However, FP and boiling point are considered as colligative properties which are being affected by the number of molecules rather than the properties of molecules. in this chapter, various methods used for the analysis of physicochemical properties of milk have been discussed.
