Thermal conductivity of eleven kinds of cheese, four kinds of yogurt and a butter sample has
been measured at about 15° C and 30° C. A modified hot wire method was used for thermal
conductivity measurements. The effect of the water, fat and protein content on the thermal
conductivity has been investigated, the measured thermal conductivity values were linearly
dependent on water content, and inversely dependent on fat and protein contents of the
various dairy products. A slight increase in the thermal conductivity with temperature has …

ABSTRACT A line heat source thermal conductivity probe was used to measure the thermal
conductivity of 28 dairy products and margarines at 0, 20, and 40† C. Water and fat contents
and mass density of each sample were also measured and correlated to thermal
conductivity. There was a strong positive correlation between thermal conductivity and water
content, and an inverse correlation between thermal conductivity and fat content.
Temperature did not appear to be a significant factor over the limited temperature range …