Determination of fat content in UHT milk by electroanalytical method

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.