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Density of Milk
The Physics Factbook™
Edited by Glenn Elert -- Written by his students
An educational, Fair Use website
Result Standardized
Bibliographic Entry
(w/surrounding text) Result
Weight Density and Specific Gravity of Various "Milk has a weight density of 64.2 to 1028–
Liquids. 1998 Pump.Net. May 29, 2002. 64.6. [Lbs. per Cu. Ft.]" 1035 kg/m 3
I also determined the density of milk myself. [see calculation at bottom of page] 1037 kg/m 3
The following table gives the density of various fluid dairy products
as a function of fat and solids-not-fat (SNF) composition:
Half and half, fort. 11.30 08.90 1.031 1.030 1.024 1.014
Milk is a very nutritious and versatile food. People enjoy drinking milk in its natural form and also use it to
make a wide range of food products, including cream, butter, yogurt, cheese, and ice cream. We drink the milk
produced from a variety of domesticated mammals, including cows, goats, sheep, camels, reindeer,
buffaloes, and llama. The major source for commercial production and consumption is from cows.
Most milk is composed of 80 to 90 percent water. The remaining 10 percent consists of the major nutrients
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needed by the body for good health, including fats, carbohydrates, proteins, minerals, and vitamins. Cow milk
contains approximately 87% of water, 3 to 4% protein, 4 to 4.5% fat, and approximately 4.5% milk sugar
(lactose). It typically contains about 3.5 to 5 percent fat, which is dispersed throughout the milk in globules. Fat
supplies taste and texture, and vitamins A, D, E, and K, as well as certain fatty acids that the body is unable to
produce. Lactose is a kind of sugar found only in milk and gives milk its sweet taste. It makes up about 5
percent of milk's content.
If the fat content is lowered to 3.25 percent, the milk is sold as whole milk. Low-fat milk typically has 1 percent
or 2 percent fat. Since fat has a lower specific gravity and therefore is "lighter" than the milk serum, fat
globules rise to the milk surface. Then, fat can be collected or skimmed from the milk. The fat thus collected is
called "cream" and the milk deprived of fat is called "skimmed milk"or "skim milk". As the lighter milk fat rises
to the surface, the density changes. As you go towards the surface it creates layers of decreasing density.
When milk is left to stand long enough, some separation will occur because of density differences.
Cream or milk fat is lighter in density than water and floats on the surface of un-homogenized milk. When you
skim off the surface, some of the fat, the denser portions remains and the milk is denser. This explains why
skim milk is denser.
256.6 g (the mass of milk with carton) - 11.9 g (the mass of the carton) = 244.7 g (mass of milk). This
is equal to 0.2447 kg.
The volume of milk is ½ pint equal to 236 ml or 0.000236 m 3.
Density = Mass/Volume. Therefore density = 0.2447 kg/ 0.000236 m 3 = 1036.86 kg/m 3.
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