Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-24T02:32:04.237Z Has data issue: false hasContentIssue false
  • English
  • Français

308. The freezing-point of milk: II. The influence of various factors and their bearing on the detection of added water

Published online by Cambridge University Press:  01 June 2009

R. Aschaffenburg  and
B. C. Veinoglou
R. Aschaffenburg
Affiliation:
National Institute for Research in Dairying, University of Reading
B. C. Veinoglou
Affiliation:
National Institute for Research in Dairying, University of Reading
Get access Rights & Permissions [Opens in a new window]

Extract

The results of a series of determinations of the freezing-point depressions of the milk of the individual cows of a Shorthorn herd over a period of 16 months are reported.

The relative constancy of the freezing-point was confirmed, all but two values deviating by less than 4·5% from the mean Δ values.

Significant seasonal trends were observed, especially during the spring when the supply of ample amounts of young grass may cause the production of milk with somewhat smaller freezing-point depressions.

Systematic trends in the differences between the Δ of morning and evening milk were found, the evening values being generally higher, except for the winter period, during which the cows were housed at night, when the morning Δ values became the higher. The differences appear to depend on the changes in the temperature of environment to which the cows are exposed. These observations provide an explanation for the discrepancies reported in the literature.

Type
Original Articles
Information
Journal of Dairy Research , Volume 13 , Issue 3 , March 1944 , pp. 267 - 280
Copyright
Copyright © Proprietors of Journal of Dairy Research 1944

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Monter-Williams, (1914). Food Report Minist. Hlth, no. 22.Google Scholar
(2)Hortvet, (1921). J. Industr. Engng Chem. 13, 198.CrossRefGoogle Scholar
(3)Stubbs, & Elsdon, (1930). Analyst, 55, 423.Google Scholar
(4)Stüber, (1933). Milchw. Forsch. 15, 22.Google Scholar
(5)Bauer, (1933). Z. Untersuch. Lebensmitt. 65, 42.CrossRefGoogle Scholar
(6)Abati, & Sohn, (1899). Milchztg, 28, 177.Google Scholar
(7)Aschaffenburg, & Temple, (1941). J. Dairy Res. 12, 315.CrossRefGoogle Scholar
(8)Buchanan, & Lowman, (1929). J. Dairy Sci. 12, 484.CrossRefGoogle Scholar
(9)Stubbs, & Elsdon, (1934). Analyst, 59, 146.CrossRefGoogle Scholar
(10)Krenn, (1933). Milchw. Forsch. 14, 513.Google Scholar
(11)Majocco, (1906). G. Soc. ital. Igiene, 9, 27.Google Scholar
(12)Weinstein, (1928). Z. Untersuch. Lebensmitt. 55, 590.CrossRefGoogle Scholar
(13)Pius, (1910). Thesis, Leipzig.Google Scholar
(14)Temple, (1937). Analyst, 62, 709.CrossRefGoogle Scholar
(15)Tocher, (1925). Variations in the Composition of Milk. Edinburgh: H.M.S.O.Google Scholar
(16)Bailey, (1922). J. Ass. Off. Agric. Chem., Wash., 5, 484.Google Scholar