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Updated: Feb 5, 2026

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
Published on: December 16, 2015
Determination of fat content in UHT milk by electroanalytical method
Shilin Wu1, Yamei Jin1, Na Yang1
1Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
Abstract:
An electroanalytical method was proposed to determine fat content in ultrahigh-temperature (UHT) processed milk by magnetoelectric induction. In the technique, involves the induction of a controllable voltage (potential difference, Ubc) in UHT milk, with differential magnetic fluxes as the stimulus. Results indicated that Ubc increased with an increase in the ratio difference between primary coil 1 and primary coil 2. Variation of fat content in the UHT milk induced a change in Ubc. A reduction in fat content led to an increase in λ-value (ratio of Uab to excitation voltage) under specific conditions. For calibration and verification, a high linear correlation coefficient (R2 = 0.9428) and a low root-mean-square error of cross-validation (0.342 g/100 g) were observed between milk fat and λ-value at 20 V and 700 Hz under an open circuit at a coil ratio of 14:56. Measurement sensitivity was improved with the increase of the sample coils.
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