Informatics Publishing Limited

R. S. Shriwas ¹, O. P. Chimankar ¹, Y. D. Tembhurkar ²

Affiliations
1 Department of Physics, R.T.M. Nagpur University, Nagpur-440033, IN
2 Department of Physics, S.K.P. College, Kamptee-441001, Nagpur, IN

Abstract

Acoustic parameters like speed of sound, density and viscosity of pure cow's and branded milk at different temperature have been measured. Cow milk is a major source of essential nutrients for adults and children. To most of the cow's milk, sold in open air and some chemicals are added in branded milk. In the present work, the potentiality of ultrasonics is used in the place of extensive and time consuming physical and chemical methods such as spectroscopic, chromatographic and enzymatic methods. The nature of variations in the acoustic parameters adiabatic compressibility, specific acoustic impedance and Rao's molar sound function for different sample of pure cow milk and branded milk at various temperature have been discussed in the light of detection of chemical additives through molecular interactions.

Keywords

Ultrasonic Velocity, Cow Milk, Branded Milk, Molecular Association, Chemical Additives.

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