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10            Freezing Point Test for Buffalo's and Cow's Milk

                                        TABLE VII

                 Freezing point value of foremilk and strippings

No.

Foremilk

No.

Strippings

F. P. — °C.

Fat per cent

F. P. —°C.

Fat per cent

1

0.550

1.9

1

0.550

4.6

2

0.545

1.6

2

0.545

9.8

3

0.545

1.7

3

0.535

6.5

4

0.540

1.6

4

0.545

8.5

5

0.530

1.7

5

0.535

8.5

6

0.545

1.7

6

0.555

8.0

7

0.550

1.9

7

0.550

12.4

8

0.545

1.7

8

0.550

10.0

9

0.540

1.9

9

0.545

7.6

10

0.545

1.7

10

0.545

11.2

11

0.545

1.6

11

0.550

9.4

12

0.540

1.7

12

0.545

8.2

13

0.545

1.6

13

0.545

8.6

14

0.545

1.7

14

0.540

10.2

15

0.545

1.3

15

0.545

8.2

                                        TABLE VIII

      Freezing point value of milk obtained from animals going dry

No.

Acidity (lactic acid per cent)

F. P. —°C.

1

0.04

0.540

2

0.06

0.545

3

0.11

0.545

4

0.15

0.545

5

0.04

0.550

6

0.08

0.565

7

0.11

0.545

8

0.11

0.545

corresponding value was —0.546°C.* These results are in very close agreement
with those reported for cow's milk by workers in other countries. The
average acidity of these samples was 0.15 per cent lactic acid.

It was observed that the high natural or apparent acidity of milk did not
interfere with the freezing point value, which remained within the normal range
in samples showing acidity varying from 0.18 to 0.23 per cent (lactic acid).

*The results published here were obtained in 1938 using the apparatus designed
according to Beckmann. Since then similar investigations have been carried out at the
Agricultural Institute at Allahabad (results unpublished) using an improved type of ap-
paratus as recommended by Hortvet. The general results obtained at the Allahabad
Institute are in close agreement with the conclusions of the present authors.

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