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287. The freezing-point of milk. I. The freezing-point and solids-not-fat content of the milk of individual cows throughout a period of lactation

Published online by Cambridge University Press:  01 June 2009

R. Aschaffenburg  and
P. L. Temple
R. Aschaffenburg
Affiliation:
National Institute for Research in Dairying, University of Reading
P. L. Temple
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

The results of regular determinations of the freezing-point and solids-not-fat content of the milk of three Shorthorn cows over a period of more than six months are reported.

The known constancy of the freezing-point depression was confirmed, the Δ values deviating generally by less than 2% and, in the most extreme case, by no more than 3·5% from the mean of 0·546 ± 0·002° C. No evidence was found of any influence of the state of lactation on the freezing-point depression, but a slight but definite decrease persisting for some weeks occurred at the time of year at which ample supplies of spring pasture became available to the animals.

Type
Original Articles
Information
Journal of Dairy Research , Volume 12 , Issue 3 , September 1941 , pp. 315 - 321
Copyright
Copyright © Proprietors of Journal of Dairy Research 1941

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References

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