Effect of Freezing Rate and Thawing Rate on Milk Properties

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Abstract
Milks of 17 different compositions were standardized by addition of vary- ing amounts of 40'1; cream to mixed herd milk each week over seven weeks. Samples were divided into five portions; one was analyzed fresh; the remaining four portions were frozen and thawed at different rates and analyzed after 49 days of frozen storage. Milk fat, protein, and total solids were determined. Milk fat and total solids were lower for frozen samples than for those an- alyzed fresh. Babcock fat test was also affected by rate of freezing and possibly by an interaction between freezing and thawing rates. Correlation coefficients indicated that milk fat, protein, and total solids in fresh milk could be accurately predicted from determinations on milk which had been frozen and thawed.

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