Effects of Rennet Treatment and Water Content on Thermal Conductivity of Skim Milk



    1. Author Hori is affiliated with the Technical Research institute, Snow Brand Milk Products Co., Ltd., 1–2, Minamidai 1-chome, Kawagoe-shi, Saitama, 350 Japan.
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  • Part of this manuscript was presented at the Third Japan Symposium of Thermophysicai Properties in Hamamatsu, Nov. 8–10, 1982.

  • The author thanks Prof. T. Yano of Tokyo Univ., Japan, and Prof. M. LeMaguer of the Univ. of Alberta, Canada, for their helpful suggestions on this research.


Effective thermal conductivities of skim milk and skim milk curd over a moisture range of 60–95% were measured by the hot wire method. The measured thermal conductivity of skim milk decreased significantly with change in structure through rennet treatment at 30.0°C; the intrinsic thermal conductivity of solids content was determined on the basis of the series model to be 0.346 W/mK for skim milk and 0.338 W/mK for skim milk curd. The relationship between the water content and effective thermal conductivity of the specimens was described by using a single parabolic formula. The deviations of empirical values based on this formula related to the experimental ones were 0.31 ± 0.30%.