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RELATIONSHIPS BETWEEN CONCENTRATION OF INDIVIDUAL COMPONENTS AND SO-CALLED ANOMALIES OF THE FREEZING POINT OF MILK.

[In German. / En allemand.]

Author(s) : KLOSTERMEYER H.

Type of article: Article

Summary

THE FREEZING POINT OF TRUE MILK, IF TESTED EXACTLY, PROVES TO BE LESS CONSTANT THAN GENERALLY SUPPOSED. A STATISTICAL ANALYSIS OF 759 INDIVIDUAL MILKINGS HAS SHOWN, THAT VARIATIONS OF THE CONTENTS OF SOLIDS-NOT-FAT, LACTOSE, UREA, CITRATE, SODIUM, POTASSIUM AND CHLORINE CONTRIBUTE SYSTEMATICALLY TO THE ANOMALIES OF THE FREEZING POINT. THE DEVIATIONS FROM RAOULT'S LAW ARE MAINLY DUE TO THE FACT THAT IN THE USUAL DAIRY ARITHMETICS THE OSMOTIC COEFFICIENTS ARE NEGLECTED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-2379
  • Languages: German
  • Source: Milchwissenschaft - vol. 41 - n. 5
  • Publication date: 1986/05
  • Document available for consultation in the library of the IIR headquarters only.

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