1. Milk as a Colloidal System
2. Physical Properties of Milk
3. Oxidation–Reduction Reactions and Redox Potential
4. Acidity, pH and Buffering Capacity of Milk
5. Osmotic Pressure and Related Properties
6. Fluid Flow and Rheology
7. Stokes’ Law and Its Applications
8. Occurrence of Radionuclides in Milk and Milk Products
9. Spectrum of Electromagnetic Radiation
10. Visible and Ultraviolet Spectroscope