FREEZING POINT VALUES AND MILK SOLIDS-NOT-FAT CONTENT OF RETAIL MILK1

1961 ◽  
Vol 24 (2) ◽  
pp. 48-52 ◽  
Author(s):  
R. W. Henningson
Keyword(s):  
Freezing Point ◽  
Fat Content ◽  
Freezing Point Depression ◽  
Processing Plants ◽  
Added Water ◽  
Milk Solids ◽  
Area Data

Observed freezing point and milk solids-not-fat values were determined for approximately 400 retail samples. Most of these samples were systematically collected at monthly intervals over a calendar year from designated processing plants. The average observed freezing point value found was −0.529°C. The average MSNF value found was 8.88%. No relationship was expected, or found, between the observed freezing point value and the MSNF value of milks. The MSNF value did not assist in explaining high freezing point values or in confirming the presence of added water. It did prevent suspicion which could not be easily confirmed. A minimum freezing point depression standard, based on area data and administered in a manner similar to a minimum butterfat standard, appears to be the most feasible way of utilizing the cryoscopic method for the determination of added water in milk.

Recent Research Concerning the Freezing Point Value of Milk Produced in the Southeastern United States

1963 ◽  
Vol 46 (4) ◽  
pp. 732-736
Author(s):  
R W Henningson
Keyword(s):  
United States ◽  
South Carolina ◽  
Freezing Point ◽  
Southeastern United States ◽  
Fat Content ◽  
Extensive Survey ◽  
Milk Solids

Abstract In 1953 Dahlberg, et al. published the first information indicating that the freezing point value of milk produced in the Southeastern United States might be higher than commonly accepted values. An extensive survey of retail milk marketed in South Carolina during 1957 produced an unweighted average freezing point value of –0.529°C, and disclosed that the unweighted average milk solids-not-fat content of retail milk marketed in South Carolina was 8.88%. Other surveys revealed such freezing point values as –0.537, –0.540, –-0.533, –0.528, and –0.532°C. Custer and Cardwell found freezing point depressions averaging 0.025—0.030°C less for reconstituted non-fat milks of southern origin than for similar milks of northern origin. The lactose and chloride contents of these milks were lower than those of the northern milks. Problems created by high freezing point values which are intensified by the effects of vacuum pasteurization, common in the Southeastern United States, on freezing point values will be discussed.

Regulatory Agency Acceptance of the Interpretation of the Freezing Point Value of Milk as Part of the Official Thermistor Cryoscopic Method

1970 ◽  
Vol 53 (3) ◽  
pp. 539-542
Author(s):  
R W Henningson
Keyword(s):  
Milk Sample ◽  
North American ◽  
Freezing Point ◽  
Sample Survey ◽  
Regulatory Agencies ◽  
A Value ◽  
Added Water ◽  
The Mean ◽  
Definition Of

Abstract A 1968 North American authentic milk sample survey determined that the mean freezing point value of milk is –0.5404°C. Statistical concepts permit the calculation of a value, –0.525°C, 2.326 standard deviations from a mean with 95% confidence that 99% of all subsequent observations will be below the value. Based on this survey, it was recommended that the Interpretation of the freezing point value of milk be made a part of the official final action thermistor cryoscopic method for the determination of the freezing point value of milk, and include the following: an upper limit for the freezing point value of milk, an official definition of an authentic milk sample, and a logical procedure for the confirmation of added water. A copy of the report and an explanatory letter were sent to approximately 100 North American regulatory agencies. Reports were received from 49 regulatory agencies with 39 favoring the recommendations, 6 opposing the recommendations, and 4 having no opinion. It is recommended that the Interpretation of the freezing point of milk be included in both the thermistor cryoscopic and the Hortvet methods.

287. The freezing-point of milk. I. The freezing-point and solids-not-fat content of the milk of individual cows throughout a period of lactation

1941 ◽  
Vol 12 (3) ◽  
pp. 315-321 ◽  
Author(s):  
R. Aschaffenburg ◽  
P. L. Temple
Keyword(s):  
Freezing Point ◽  
Extreme Case ◽  
Fat Content ◽  
The State ◽  
Freezing Point Depression ◽  
The Mean ◽  
Time Of Year

The results of regular determinations of the freezing-point and solids-not-fat content of the milk of three Shorthorn cows over a period of more than six months are reported.The known constancy of the freezing-point depression was confirmed, the Δ values deviating generally by less than 2% and, in the most extreme case, by no more than 3·5% from the mean of 0·546 ± 0·002° C. No evidence was found of any influence of the state of lactation on the freezing-point depression, but a slight but definite decrease persisting for some weeks occurred at the time of year at which ample supplies of spring pasture became available to the animals.

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