BibliographicEntryResult(w/surroundingtext)StandardizedResultMilk
Weight thickness and specific Gravity of miscellaneous Liquids. 1998 Pump.Net. May 29, 2002.

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"Milk has a weight density of 64.2 to 64.6. "1028–1035kg/m3
Specific heaviness of Various products Compiled by the design Group. Delta Controls copy, group Engineered Sensors for daunting Services. May 29, 2002.NAMELBS/FT3 DENSITYSPG
64.41.035
1035kg/m3Dairy Chemistry and Physics. Douglas Goff. University of Guelph."With all of this in mind, the thickness of milk varies in ~ the variety of 1027 to 1033kgm(-3) at 20°C. "1027–1033kg/m3I also determined the thickness of milk myself.1037kg/m3The adhering to table provides the density of various fluid dairy productsas a role of fat and also solids-not-fat (SNF) composition:CompositionDensity (kg/L) at:ProductFat(%)SNF(%)4.4°C10.0°C20.0°C38.9°C
Producer milk04.0008.951.0351.0331.0301.023
Homogenized milk03.6008.601.0331.0321.0291.022
Skim milk, pkg00.0208.901.0361.0351.0331.026
Fortified skim00.0210.151.0411.0401.0381.031
Half and half12.2507.751.0271.0251.0201,010
Half and half, fort.11.3008.901.0311.0301.0241.014
Light cream20.0007.201.0211.0181.0121.000
Heavy cream36.6005.551.0081.0050.9940.978

Milk is a really nutritious and versatile food. Civilization enjoy drink milk in that is natural kind and likewise use that to make a wide variety of food products, consisting of cream, butter, yogurt, cheese, and also ice cream. We drink the milk created from a variety of tamed mammals, consisting of cows, goats, sheep, camels, reindeer, buffaloes, and llama. The significant source for commercial production and also consumption is from cows.

Most milk is composed of 80 come 90 percent water. The continuing to be 10 percent consists of the major nutrients necessary by the human body for an excellent health, including fats, carbohydrates, proteins, minerals, and vitamins. Cow milk contains approximately 87% the water, 3 to 4% protein, 4 come 4.5% fat, and also approximately 4.5% milk street (lactose). It frequently contains around 3.5 to 5 percent fat, i beg your pardon is dispersed throughout the milk in globules. Fat offers taste and also texture, and also vitamins A, D, E, and K, as well as particular fatty acids the the human body is unable to produce. Lactose is a type of sugar discovered only in milk and also gives milk its sweet taste. It makes up about 5 percent of milk"s content.

If the fat content is lower to 3.25 percent, the milk is sold all at once milk. Low-fat milk frequently has 1 percent or 2 percent fat. Due to the fact that fat has a lower certain gravity and also therefore is "lighter" than the milk serum, fat globules rise to the milk surface. Then, fat deserve to be accumulated or skimmed from the milk. The fat thus built up is referred to as "cream" and also the milk deprived of fat is called "skimmed milk"or "skim milk". Together the lighter milk fat rises to the surface, the thickness changes. Together you go towards the surface ar it create layers of decreasing density. Once milk is left come stand long enough, part separation will occur since of thickness differences.

Cream or milk fat is lighter in density than water and also floats on the surface ar of un-homogenized milk. Once you skim off the surface, few of the fat, the denser parts remains and the milk is denser. This describes why skim milk is denser.

I likewise determined the density of milk myself.

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*
Full weight: 256.6g
*
Empty weight: 0.420oz. (11.9g)
256.6 g (the mass of milk through carton)−11.9g (the massive of the carton)=244.7g (mass the milk). This is same to 0.2447kg.The volume the milk is ½ pint same to 236 ml or 0.000236m3.Density=Mass/Volume. As such density=0.2447kg/ 0.000236m3=1036.86kg/m3.

Alicia Noelle Jones -- 2002