OBSERVATIONS ON THE FREEZING POINT OF VACUUM TREATED MILK

Non-steam injection vacuum flavor removal equipment used in conjunction with high-temperature, short-time pasteurizers results in an elevation of the freezing point at low levels and a depression at high levels of concentration of fluid milk. Regression lines calculated from data representing concentration and freezing point elevation or depression appear to be the best criterion at present to assist with the detection of water adulteration of vacuum treated milk.