<?xml version="1.0" encoding="UTF-8"?> <article key="pdf/15910" mdate="2013-02-22 00:00:00"> <author>Jelena Zagorska and Inga Ciprovica</author> <title>Evaluation of Factors Affecting Freezing Point of Milk</title> <pages>106 - 111</pages> <year>2013</year> <volume>7</volume> <number>2</number> <journal>International Journal of Nutrition and Food Engineering</journal> <ee>https://publications.waset.org/pdf/15910</ee> <url>https://publications.waset.org/vol/74</url> <publisher>World Academy of Science, Engineering and Technology</publisher> <abstract>The freezing point of milk is in important indicator of the milk quality. The freezing point of milk is determined primarily to prove milk adulteration with water and to determine the amount of water in it. Chemical composition and properties of milk, thermal treatment and presence of any substance can influence freezing point of product. There are different substances, which can be added to milk with main purpose to prolong shelflife of raw milk. There are detergent, preservatives, formaldehyde, hydrogen peroxide, antibiotics, sodium carbonate, and hydrogen peroxide. Therefore the aim of the present study was to determine freezing point of milk, skimmed milk, pasteurized milk and milk with different substances (formaldehyde, antibiotics, sodium carbonate, hydrogen peroxide, disinfectant, and detergent) in different concentrations. The thermal treatment and different undesirable substances presence in milk have significant influence on freezing point of it.</abstract> <index>Open Science Index 74, 2013</index> </article>