## 1 Introduction  
Milk coagulation is a complex process that plays a crucial role in the production of various dairy products, such as cheese and yogurt. The coagulation of milk is primarily induced using two mechanisms: enzymatic and acid coagulation. Enzyme-induced coagulation occurs when enzymes, such as rennet or pure chymosin, break down the casein micelles, leading to the formation of a protein network [1]. In contrast, acid coagulation is triggered by the reduction of milk's pH, which destabilizes the casein micelles and leads to aggregation and subsequent network formation [2]. Both processes result in a gel-like structure, which ultimately forms the basis of numerous dairy products. The efficiency of cloth formation during milk coagulation plays a crucial role in economic and time-requirement efficiency during the production of several dairy products. Understanding the changes in the physical properties of milk during coagulation is essential for optimizing the manufacturing processes and ensuring the quality and consistency of the final products. The development of novel sensors and measurement protocols have, therefore, huge practical relevance in dairy processing technologies. For example, using faradic impedentric sensors can help in evaluating the clotting activity of rennet [3], as well as in utilizing small-amplitude oscillatory rheology [4]. Other methods, such as fluorescence intensity, near-infrared spectroscopy, or light scattering techniques can also be taken into account when investigating milk coagulation [5]. Besides these analytical methods, the measuring of dielectric and rheological properties has been widely investigated to provide insights into the changes in the protein network structure and the overall behavior of milk during coagulation [6; 7]. Dielectric properties are related to the electrical characteristics of milk samples and can provide information on the molecular interactions and the evolution of the protein network [8]. Rheological properties, on the other hand, pertain to the flow and deformation behavior of milk, which can be used to study the changes in viscosity, elasticity, and gel strength during the coagulation process [9]. Milk is a complex colloidal system containing fat globules, protein fractions, carbohydrates, enzymes, vitamins, and inorganic components such as salts. Therefore, the development of accurate and rapid detection methods for quantifying the dispersed components and their size distribution is of great significance, not only for scientific purposes but also for practical applications. For example, photon correlation spectroscopy is a suitable method for determining the composition of the dispersed phase of colloidal systems, and it only takes a few minutes [10]. Among non-destructive methods, electronic nose technology using metal oxide semiconductor gas sensors is a promising approach for estimating the protein and fat content of milk [11]. In addition, a miniaturized near-infrared (NIR) spectrometer can be used for on-site contactless analysis of milk components without the need for any chemical sample preparations. By using automated chemometric methods, data can be presented within a few seconds [12]. Despite these innovative techniques for assessing and screening milk, there is still a need to develop non-destructive measurement methods that are suitable for monitoring the rheological behavior of milk products, for instance. This would enable the development of in-line and real-time process monitoring and control systems. During the analysis of the various behaviors the materials present when exposed to an electric or electromagnetic field, we usually determine their dielectric properties. When a material interacts with an electric or electromagnetic field \(E\), it can cause a charge movement or dipole rearrangement in the material, depending on its composition and structure [13]. The extent of this is characterized by the so-called electric (dielectric) shift (\(D\)), which, as a vector quantity, has magnitude and direction also.