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THE FREEZING POINT OF UNADULTERATED MILK.

Author(s) : MACKENZIE D. D. S., WILSON G. F., FLUX D. S.

Summary

FREEZING POINT WAS SIGNIFICANTLY HIGHER IN FOREMILK THAN IN STRIPPINGS (-0. 5555 VS -0.5576 DEG C, 10 COWS). TESTS ON MILK COLLECTED FROM 20 COWS FOR 3 SUCCESSIVE DAYS REVEALED A WIDE VARIATION IN FP OF MILK FROM DIFFERENT COWS ON THE SAME DAY AND FROM THE SAME COW ON DIFFERENT DAYS. FP TENDED TO BE HIGHEST EARLY IN THE SEASON. IT WAS ALSO CONSISTENTLY HIGHER IN MORNING THAN IN EVENING MILK. FURTHER EXPERIMENTS SUGGESTED THAT THE MOST IMPORTANT FACTORS WERE PLANE OF NUTRITION, TYPE OF FEEDING, AND INTAKE OF WATER.

Details

  • Original title: THE FREEZING POINT OF UNADULTERATED MILK.
  • Record ID : 1983-0636
  • Languages: English
  • Publication date: 1980/10/22
  • Source: Source: Proc. Mark. Milk Conf. Massey Univ., Palmerston North
    13-32; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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