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Some Observations on the Freezing Point of Mile

Department of Chemistry, Iowa State College, Ames, Iowa

ABSTRACT

III. Conclusions: The work on the factors affecting the freezing point of milk as determined by the cryoscopic method may be summed up as follows: (a) Equal volumes of distilled water and natural water of considerable hardness when added to milk give the same freezing point depression as detected by the cryoscopic method. (b) Magnesium chloride solutions containing at least 1519 parts per million may be added to milk without affecting the detection of the water in the solution by the cryoscopic method. Concentrations as great as 3189 parts per million counteract the effect of 1.9 per cent added. Greater concentrations counteract correspondingly greater quantities of water, (c) Concentrations of sucrose in solution as great as 5060 parts per million may be added to milk without affecting the detection of the water of the solution by the cryoscopic method; 15,180 parts per million counteracted the effect of 1.2 per cent added water, (d) There is a tendency for the freezing point of milk from the same herd to lower as the season advances from spring through the summer, (e) There is no correlation between the pH values and the freezing points of the milk during these seasons.