The specific heat capacity of milk is 2.5x10 & sup3; J / (kg & bull; ℃), that is, the heat absorbed (or released) by 1kg milk when the temperature increases (or decreases) by 1 ℃ is 2.5x10 & sup3; J。 The specific heat capacity refers to the heat required to increase the temperature of 1kg homogeneous substance by 1K without phase change and chemical change. The specific heat capacity of milk is the specific heat capacity of a substance per unit mass. The heat released by a temperature decrease of 1 degree is equal to the heat absorbed by a temperature increase, which is numerically equal to its specific heat capacity.
Different substances have different specific heat capacity. Specific heat capacity is a characteristic of substances. Different substances can be identified by specific heat capacity.
In the 18th century, Scottish physicist and chemist Joseph middot; Blake put forward the concept of specific heat capacity. （NiuNaiDeBiReRong）