{"title":"Evaluation of Factors Affecting Freezing Point of Milk","authors":"Jelena Zagorska, Inga Ciprovica","volume":74,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":106,"pagesEnd":112,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/15910","abstract":"The freezing point of milk is in important indicator of\nthe milk quality. The freezing point of milk is determined primarily\nto prove milk adulteration with water and to determine the amount of\nwater in it. Chemical composition and properties of milk, thermal\ntreatment and presence of any substance can influence freezing point\nof product. There are different substances, which can be added to\nmilk with main purpose to prolong shelf-life of raw milk. There are\ndetergent, preservatives, formaldehyde, hydrogen peroxide,\nantibiotics, sodium carbonate, and hydrogen peroxide. Therefore the\naim of the present study was to determine freezing point of milk,\nskimmed milk, pasteurized milk and milk with different substances\n(formaldehyde, antibiotics, sodium carbonate, hydrogen peroxide,\ndisinfectant, and detergent) in different concentrations. The thermal\ntreatment and different undesirable substances presence in milk have\nsignificant influence on freezing point of it.","references":"[1] D. Jonkus, D. Kairi\u253c\u00eda, L. Paura, J. Kau\u2500\u00c0is, \"Analysis of influencing\nfactors for cows milk freezing point\", in Proceedings of the International\nScientific Conference Implication of Different Production Technologies\non animal Health and Food Products Quality Indices, Latvia, Sigulda,\n2008. pp. 128-135.\n[2] M. Henno, M. Ots, I. J\u251c\u00c1udu, T. Kaart, O. K\u251c\u00f1rt, \"Factors affecting the\nfreezing point stability of milk from individual cows\", International\nDairy Journal, vol. 18, 2008, pp. 210-215.\n[3] F. 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