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Some Observations on the Freezing Points of Various Cheeses

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

ABSTRACT

Inquiries have reached this bureau relative to the freezing point of cheese, which, aside from its scientific importance, is of practical interest, particularly with regard to the storage and transportation of cheese in commerce. A search of the literature has revealed no information on this subject; consequently, some measurements have been made in this laboratory, the results of which are given below. Since the time available for this work was limited, only a small number of observations were possible, but it is thought that they are accurate and comprehensive enough to be of practical value. It may be said that the freezing point will vary with different specimens of the same kind of cheese, depending upon the moisture content and degree of ripening.

Stiles (1) and Carrick (2) have discussed the theory of freezing and the potentiometric determination of the freezing point of various foods.

Apparatus

The temperature was measured electrometrically by the use of standardized thermocouples with the cold or reference junction at 0°C.