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On the Calculation of the Freezing Point of Ice-Cream Mixes and of the Quantities of Ice Separated during the Freezing Process

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture, Washington, D. C.

ABSTRACT

In studying the physics of ice-cream freezing and in calculating refrigeration constants for ice-cream work, it is desirable to be able not only to calculate the freezing point of ice-cream mixes but also to determine the quantity of ice that may be separated from the mix at any temperature. Making certain allowable assumptions, it is possible to calculate these values with considerable accuracy.

Van Slyke (1) gives the composition of the average milk as follows:

Because milk is an animal secretion it is of necessity isotonic with the blood of the animal from which it comes. This means that the freezing point of milk is a fairly constant value, which for cow's milk may be taken as –0.55°C, or in other words, the freezing point of milk is 0.55°C. lower than that of water.

By employing the usual formula for obtaining the molecular weight of un-ionized substance from the depression of the freezing point of a solvent it can be calculated that the milk sugar accounts for 0.306°C. of the normal freezing-point lowering of milk and that 0.244°C. is caused by the combined action of the milk salts, protein, fat, etc.

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