The Freezing Point of Milk. A Review

Open Access
Publisher Website
Google Scholar
Abstract
Evidence from the literature has been cited to show that the freezing point of milk varies within relatively narrow limits. Some of the variations that do occur have been attributed to seasonal effects, feed, water intake, time of day (i.e., morning versus evening milk), breed of cow, and method of handling. The reported effect of heat and vacuum treatments and temperature of storage have been discussed. Some of the apparant differences in freezing points reported by different workers may be due to differences in analytical techniques. Comparison of results reported by different analysts for identical samples reveal a need for more careful standardization of the method. Results indicate that more attention should be given to the calibration of the thermal sensing element. In spite of the variations in freezing points and techniques, the freezing point does provide a reliable index for detecting added water. However, one should not overlook these variations when interpreting freezing point data. It has been suggested that the adoption of a minimum freezing point standard might overcome the limitations of using an assumed average as a standard.