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Influence of Storage upon the Freezing Point of Milk¹

Dairy Department, University of Tennessee, Knoxville

ABSTRACT

Raw milk has been reported to show no significant change in freezing point (fp) when stored between 35 and 38 F for 24 hr (6) or at 40 F for 36 hr (7). Other workers, however, found that storage of raw milk in the fluid state tends to cause a higher (warmer) fp (4). Raw milk stored in the frozen condition is thought to undergo a change which causes the thawed milk to have a higher fp (3, 5). However, milk in a container not tightly sealed, frozen by means of dry ice, apparently has a lower fp than the original (2).

Raw milk is often held on the farm for one or two days before being shipped to the processing plant. Samples collected on the farm may not be analyzed for one or two days, thus creating a situation where time after milking and before analyzing of the sample may become important. Samples sent to distant laboratories for analysis might, for the sake of convenience, be shipped in a frozen condition.

¹ Partially supported by National Science Foundation Undergraduate Research Participation Program Grant GE 6504.