Liquid Food Products – Properties Table
Typical properties at ~20 °C. Values are indicative and vary with temperature, composition, and source.
| Product | Temp (°C) | Specific Gravity (20/20) | Density (kg/L) | Brix (°Bx) | Conductivity (µS/cm) | Viscosity (cP) | pH | Notes |
|---|---|---|---|---|---|---|---|---|
| Potable Water | 20 | 1 | 0.998 | 0 | 250 | 1 | 7 | Varies with mineral content; typical tap water |
| Raw Milk | 20 | 1.032 | 1.03 | 4800 | 2 | 6.7 | Cow milk; typical | |
| Whole Milk | 20 | 1.03 | 1.028 | 5000 | 2.1 | 6.7 | 3–4% fat | |
| Skim Milk | 20 | 1.036 | 1.034 | 5300 | 1.5 | 6.7 | ≤0.5% fat | |
| Cream (18–30% fat) | 20 | 0.995 | 0.993 | 2200 | 8 | 6.6 | Half & half / light cream | |
| Cream (>36% fat) | 20 | 0.936 | 0.9341 | 1500 | 15 | 6.6 | Heavy cream | |
| Whey (sweet) | 20 | 1.025 | 1.023 | 6 | 8000 | 1.3 | 6.2 | Indicative |
| Whey Permeate | 20 | 1.02 | 1.018 | 5 | 9000 | 1.2 | 6 | High ionic content |
| Brine 5% NaCl | 20 | 1.036 | 1.034 | 0 | 5E+04 | 1.2 | 7 | Approx. 50 mS/cm |
| Sugar Syrup 20 °Bx | 20 | 1.083 | 1.081 | 20 | 200 | 3 | Non-ionic; low conductivity | |
| Chocolate Milk | 20 | 1.08 | 1.078 | 6000 | 5 | 6.6 | Indicative; formulation dependent | |
| Buttermilk | 20 | 1.035 | 1.033 | 5200 | 2 | 4.6 | Cultured; acidic | |
| Ice Cream Mix (10% fat) | 20 | 1.1 | 1.098 | 18 | 1500 | 20 | 6.6 | Varies by recipe |
Notes:
- Currently displaying temperatures in °C and density in kg/L.
- Density is estimated from specific gravity at ~20 °C (SG × 0.998 kg/L, converted as needed).
- Conductivity increases with temperature; values here are typical references near 20 °C.