The present study aims to examine the influence of milk fat content on Electrical Conductivity (EC) across a range of temperatures spanning from 25°C to 90°C. Milk is a heterogeneous combination of water, proteins, carbohydrates, minerals, and lipids, with milk fat as a prominent component. A comprehensive understanding of the impact of milk fat on EC is of utmost importance for a range of applications within milk processing, including the evaluation of milk quality, the separation of cream, and the regulation of process parameters during ohmic heating. The EC of milk is affected by the movement of ions, which mainly originate from dissolved salts and charged functional groups found in proteins and other constituents. Until now, no literature has been published indicating a numeric range or value of EC for a wide temperature range for milk of various fat contents. Considering the above-mentioned points, the present study has been conducted for the analysis of the EC of milk with multiple fat percentages at a broader temperature range. Regression modelling and partial regression modelling techniques are used to investigate the correlation. It was observed that increasing fat percentage showed an inverse relationship with the EC of milk, whereas the EC increased with increasing milk temperature. The current study would be beneficial for the estimation of current requirements during the ohmic heating of milk, ultimately helping in the efficient design of an ohmic heater and optimizing the processing parameters.