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Some Factors Affecting the Freezing Point of Milk¹

Department of Dairy Technology, The Ohio State University and the Ohio Agricultural Experiment Station, Columbus

ABSTRACT

The freezing point of milk has served for over 30 years as an official method (2) for detecting adulteration of milk with added water. Current investigations (4, 7, 10) have indicated that the present standard of – 0.550° C. is too low for the average freezing point of milk, and that average values frequently fall between –0.535° C. and –0.545° C. for milk of authentic origin, with still higher values for commercial market milk.

Observations that commercial milk had unexpectedly high freezing points, and attention toward determination of causes, formed the basis for this study. The major purposes of this study were to determine the mean freezing points of (a) milk from individual cows and herds, (b) commercial market milk, and (c) to study the factors affecting the freezing point of milk during processing operations at dairy plants.

METHODS AND PROCEDURE

A modified Hortvet cryoscope (6), with a mechanical agitator to stir the samples and a mechanical tapping device for the thermometer, was used to determine the freezing point of the milks.

¹ Article No. 7-56 of the Department of Dairy Technology. Supported in part by the Ohio Dairy Products Research Fund. Journal Article No. 70-56 of the Ohio Agricultural Experiment Station.