Abstract:

The dielectric relaxation spectra of milk and its primary components like fat particles and protein micell measured and analyzed to obtain dielectric parameters and phase parameters reflecting the dielectric properties and interface characteristics. It was concluded that protein molecules in milk are surrounded by a thin layer of bound water, and thus the permittivity of protein is decreased to the magnitude of pure water (79.02 at 25 ℃); fat particles in milk can not be considered as solid-core spheres because of the penetration of water, which can be accounted for by the fact that the permittinty of fact is similar to that of water.

Key words: dielectric spectroscopy, dielectric analysis, milk, fat, protein solution