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Measurement and data interpretation of the freezing point depression of milks.

Author(s) : CHEN P., CHEN X. D., FREE K. W.

Type of article: Article

Summary

Freezing point depression of milks of various concentrations (i.e. 0-35 weight percentage) were measured by the thermistor cryoscope method. The method was initially validated using aqueous sodium chloride and sucrose solutions. The effect of fat content on freezing point depression of milk was found to be minimal. Effective molecular weights were calculated. The effect of aging of skim milk at high concentrations on freezing point depression was also observed.

Details

  • Original title: Measurement and data interpretation of the freezing point depression of milks.
  • Record ID : 1997-3450
  • Languages: English
  • Source: J. Food Eng. - vol. 30 - n. 1-2
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

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