 This study examined the effects of enzymes and acid on raw milk samples. It found that there are two distinct phases in terms of dielectric and rheological properties, and that the extent of the apparent viscosity and dielectric constant correlate strongly, are two values from 0.967 to 0.992, suggesting that dielectric measurements may be useful for monitoring dairy processing technologies. This article was authored by Rika Debosi, Zoltan Peter Jacoy, Joseph Sinati, and others.