Evaluation of Factors Affecting Freezing Point of Milk
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 shelf-life 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.
[1] D. Jonkus, D. Kairi┼ía, L. Paura, J. Kau─Àis, "Analysis of influencing
factors for cows milk freezing point", in Proceedings of the International
Scientific Conference Implication of Different Production Technologies
on animal Health and Food Products Quality Indices, Latvia, Sigulda,
2008. pp. 128-135.
[2] M. Henno, M. Ots, I. J├Áudu, T. Kaart, O. K├ñrt, "Factors affecting the
freezing point stability of milk from individual cows", International
Dairy Journal, vol. 18, 2008, pp. 210-215.
[3] F. Harding, Milk quality, An Aspen Publication, Gaithersburg, 1999, pp.
62-67.
[4] P. Navrátilová, B. Janštová, P. Glossová, L. Vorlová, "Freezing point of
heat-treated drinking milk in the Czech Republic", Czech Journal of
Food Science, vol. 24, no. 4, pp. 156-163, 2006.
[5] J. Buhberger, "Umweltfaktoren und rohmilk", Lebensmittelindustrie un
Milchwirschaft, vol. 121, pp. 1054-1059, 2000.
[6] M. Bjerg, M. D. Rasmussen, ÔÇ×Freezing point of bulk tank milk in
Denmark," in Proceedings NMC 44th Annual Meeting, Orlando, FL.
National Mastitis Council, Verona, 2005.
[7] G. E. Mitchell, "The contribution of lactose, chloride, citrate and lactic
acid to the freezing point of milk", Australian Journal of Dairy
Technology, vol. 44, pp. 61-64, 1989.
[8] V. Gen─ìurova, O. Hanu┼í, M. Vylet─òlova, H. Landova, R. Jedelska, ÔÇ×The
relationships between goat and cow milk freezing point, milk
composition and properties," Scientia Agriculturae Bohemica, vol. 39,
no. 4, pp. 324-328, 2008.
[9] O. Hanuš, J. Frelich, M. Tomáška, V. Vyletĕlova, V. Genčurová, J.
Ku─ìera, J. Třin├íct├¢, ÔÇ×The analysis of relationships between chemical
composition, physical, technological and health indicators and freezing
point in raw cow milk," Czech. Journal of Animal Science, vol. 55, no.
1, pp.11-29, 2010.
[10] K. ┼áustov├í, S. Gajd┼»┼íek, I. Kubi┼í, ÔÇ×Sezonni variabilita bodu mrznut├¡," in
Proceedings 8th International Conference on Current Problems of
Breeding, Health, Growth and production of Cattle, ─îeské Bud─òjovice,
Czech Republic, pp. 338-339, 2000.
[11] B. A. Slaghuis, ÔÇ×The freezing point of authentic and original farm bulk
tank milk in the Netherlands", International Dairy Journal, vol. 11 pp.
121-126, 2001.
[12] D. Cais-Sokolińska, J. Wojciechowski, ÔÇ×Analysis of the dillution level in
raw milk". Polskie Zwierze╦øta Gospodarskie, vol. 3, pp. 5-6, 1995.
[13] J. W. Sherbon. "Physical properties of milk", In Fundamentals of Dairy
Chemistry, N. P. Wong, R. Jenness, M. Keeney, E. H. Marth, Van
Nostrande Reinhold Ed. New York, pp. 409-460, 1988.
[14] E. Coni, M. Di Pasquale, L. Fava, A. Bocca, "A pilot survey on the
freezing point of raw and heat-treated Italian milk," Italian Journal of
Food Science, vol. 9, pp. 239-248, 1997.
[15] I. Kadlec, P. Roubal, R. Seydlov├í, J. Sn├í┼íelov├í, ÔÇ×Ehodnocen├¡ jakosti
syrového mléka v centr├íln├¡ch laboratoř├¡ch ─îeské republiky," Sdružen├¡
centr├íln├¡ch laboratoř├¡, Prague, 2004.
[16] J. Bosset, P. R├╝st, P. Wisdmer, "Etude statidtique du point de
congélation du lait de vache," Travaux de Chimie Alimentaire et
D├óHygiéne, vol. 70 pp. 254, 1983.
[17] L. Coveney, "The freezing point depression of authenticated and bulk
vat milk," Journal of the Society of Dairy Technology, vol. 46, pp. 43-
46, 1993.
[18] B. J. Demott, ÔÇ×Relationship of freezing point of milk to its specific
gravity and concentration of lactose and chloride," Journal of Dairy
Science, vol. 52, pp. 882, 1969.
[19] T. Brouwer, ÔÇ×Calculations concerning the determination of the freezing
point depression of milk", Netherlands Milk and Dairy Journal, vol. 35
pp. 159-175, 1981.
[20] P. Walstra, J. T. M. Wounters, T. J. Geurts, Dairy Science and
Technology. CRC Press Taylor & Francis Group, London, pp. 782,
2005.
[21] European Union Regulations No 853 of 29 April 2004 laying down
specific hygiene rules for on the hygiene of foodstuffs.
[22] M. K─Ödzierska-Matysek, Z. Litwińczuk, M. Florek, J. Bar┼éowska, "The
effects of breed and other factors on the composition and freezing point
of cow-s milk in Poland," International Journal of Dairy Technology,
vol. 64, no. 3, pp. 336-342, 2011.
[23] Ministru kabineta noteikumi Nr.663 R─½g─ü 2008.gada 18.august─ü (prot.
Nr.59 14.§) Prasības pārtikas kvalitātes shēmām, to ieviešanas, darbības,
uzraudz─½bas un kontroles k─ürt─½ba.
[24] V. Gen─ìurov├í, O. Hahu┼í, M. Vylet─òlov├í, H. Landov├í, R. Jedelsk├í, ÔÇ×The
relationships between goat and cow milk freezing point, milk
composition and properties," Scientia Agriculturae Bohemica, vol. 39,
pp. 324-328, 2008.
[25] R.S Singhal, P.R., Kulkarni, D.V. Rege Handbook of Indices of Food
Quality and Autenticity, Woodhead, Publ. Ltd, Cambridge, 1997, pp.
168-174.
[26] H.G. Kessler ÔÇ×Effects of the technological processes on the freezing
point of milk", Milchwissenschaft vol 39, 1984, pp. 339-341.
[27] B. Janštová, M. Dračková, P. Navrátilová, L. Hadra, L. Vorlová,
ÔÇ×Freezing point of raw and heated goat milk, Chech. Journal of Animal
Science, vol. 52, no. 11 pp. 394-398, 2007.
[28] H. Roh, C. Pleschberger, H. Foissy. ÔÇ×Der gefrierpunkt österreichischer
rohmilch. 1. Einflussfaktoren auf den originären Gefrierpunkt.
Ernährung, vol. 15, pp. 333-337, 1991.
[29] O. Hanuś, V. Gen─ìurov├í, M. Vylet─òlov├í, H. Landov├í, R. Jedelsk├í, J.
Kopeck├¢, ÔÇ×The comparision of relashionship between milk indicators in
different species of ruminants in the Czech Republic," VÛzkum v chovu
skotu, vol. 3, pp. 35-44, 2008.
[30] I. Ciprovi─ìa, L. Ozola, Piena p─ürstr─üdes tehnolo─úija, Jelgava: LLU,
2002, pp. 248.
[31] A. Sánchez, D. Sierra, C. Luengo, J. C. Corrales, C. T. Morales, A.
Contreras, C. Gonzalo, ÔÇ×Influence of storage and preservation on
fossomatic cell count and composition of goat milk," Journal of Dairy
Science, vol. 88, no. 9, pp. 3095-3100, 2005.
[32] A. Sánchez, D. Sierra, C. Luengo, J. C. Corrales, C. T. C. De La Fe
Morales, A. Contreras, C. Gonzalo, ÔÇ×Evaluation of the MilcoScan FT
6000 milk analyzer for determining the freezing point of goat-s milk
under different analytical conditions," Journal of Dairy Science, vol. 90,
no. 7, pp. 3153-3161, 2007.
[33] B. Radeljević, A. Topalović, ┼á. Zamberlin, I. Horvat, N. Mikulec, N.
Antuanac, ÔÇ×Utjecaj konzerviranja i zamrzavanja uzoraka kravljeg i
ov─ìjeg mljieka na vrijednost to─ìke ledi┼íta," Zbornik sažetaka
39.hrvatskog simpozija mljekarskih stru─ìnjaka s medunarodnim
sudjelovanjem, Hrvatska mljekarska udruga, pp. 75-76, 2010.
[34] N. Pintić-Pukec, Z. Barać, A. Dakić, D. Stru─ìić, D. Blažek,
ÔÇ×Determination of the freezing point in cow milk samples preserved
with azidiol," Mljekarstvo, vol. 61, no. 4, pp. 336-340, 2011.
[35] P. Williams, E. Garry, G. Ouatarra, ÔÇ×The effect of bronopol on the
freezing point and impedance of milk samples". Advanced Instruments,
Institute of Food Technology, July, 2007.
[36] "Lactaclox intramammary infusion,"
resource:http://www.norbrook.com/products/lactaclox-intramammaryinfusion,
seen 01.09.2012.
[37] "Formaldehyde," resource http://vpl.astro.washington.edu/spectra/h2co.
htm.
[38] "Microscopy products for science and industry," resource
http://www.tedpella.com/msds_html/18508msd.htm.
[39] "Soda ash," resource http://www.chemicalland21.com/industrialchem/in
organic/SODIUM%20CARBONATE.htm
[40] V. Kreicbergs, Organisk─üs un p─ürtikas ─À─½mijas pamati, Jelgava: LLU,
2008, pp. 228.
[1] D. Jonkus, D. Kairi┼ía, L. Paura, J. Kau─Àis, "Analysis of influencing
factors for cows milk freezing point", in Proceedings of the International
Scientific Conference Implication of Different Production Technologies
on animal Health and Food Products Quality Indices, Latvia, Sigulda,
2008. pp. 128-135.
[2] M. Henno, M. Ots, I. J├Áudu, T. Kaart, O. K├ñrt, "Factors affecting the
freezing point stability of milk from individual cows", International
Dairy Journal, vol. 18, 2008, pp. 210-215.
[3] F. Harding, Milk quality, An Aspen Publication, Gaithersburg, 1999, pp.
62-67.
[4] P. Navrátilová, B. Janštová, P. Glossová, L. Vorlová, "Freezing point of
heat-treated drinking milk in the Czech Republic", Czech Journal of
Food Science, vol. 24, no. 4, pp. 156-163, 2006.
[5] J. Buhberger, "Umweltfaktoren und rohmilk", Lebensmittelindustrie un
Milchwirschaft, vol. 121, pp. 1054-1059, 2000.
[6] M. Bjerg, M. D. Rasmussen, ÔÇ×Freezing point of bulk tank milk in
Denmark," in Proceedings NMC 44th Annual Meeting, Orlando, FL.
National Mastitis Council, Verona, 2005.
[7] G. E. Mitchell, "The contribution of lactose, chloride, citrate and lactic
acid to the freezing point of milk", Australian Journal of Dairy
Technology, vol. 44, pp. 61-64, 1989.
[8] V. Gen─ìurova, O. Hanu┼í, M. Vylet─òlova, H. Landova, R. Jedelska, ÔÇ×The
relationships between goat and cow milk freezing point, milk
composition and properties," Scientia Agriculturae Bohemica, vol. 39,
no. 4, pp. 324-328, 2008.
[9] O. Hanuš, J. Frelich, M. Tomáška, V. Vyletĕlova, V. Genčurová, J.
Ku─ìera, J. Třin├íct├¢, ÔÇ×The analysis of relationships between chemical
composition, physical, technological and health indicators and freezing
point in raw cow milk," Czech. Journal of Animal Science, vol. 55, no.
1, pp.11-29, 2010.
[10] K. ┼áustov├í, S. Gajd┼»┼íek, I. Kubi┼í, ÔÇ×Sezonni variabilita bodu mrznut├¡," in
Proceedings 8th International Conference on Current Problems of
Breeding, Health, Growth and production of Cattle, ─îeské Bud─òjovice,
Czech Republic, pp. 338-339, 2000.
[11] B. A. Slaghuis, ÔÇ×The freezing point of authentic and original farm bulk
tank milk in the Netherlands", International Dairy Journal, vol. 11 pp.
121-126, 2001.
[12] D. Cais-Sokolińska, J. Wojciechowski, ÔÇ×Analysis of the dillution level in
raw milk". Polskie Zwierze╦øta Gospodarskie, vol. 3, pp. 5-6, 1995.
[13] J. W. Sherbon. "Physical properties of milk", In Fundamentals of Dairy
Chemistry, N. P. Wong, R. Jenness, M. Keeney, E. H. Marth, Van
Nostrande Reinhold Ed. New York, pp. 409-460, 1988.
[14] E. Coni, M. Di Pasquale, L. Fava, A. Bocca, "A pilot survey on the
freezing point of raw and heat-treated Italian milk," Italian Journal of
Food Science, vol. 9, pp. 239-248, 1997.
[15] I. Kadlec, P. Roubal, R. Seydlov├í, J. Sn├í┼íelov├í, ÔÇ×Ehodnocen├¡ jakosti
syrového mléka v centr├íln├¡ch laboratoř├¡ch ─îeské republiky," Sdružen├¡
centr├íln├¡ch laboratoř├¡, Prague, 2004.
[16] J. Bosset, P. R├╝st, P. Wisdmer, "Etude statidtique du point de
congélation du lait de vache," Travaux de Chimie Alimentaire et
D├óHygiéne, vol. 70 pp. 254, 1983.
[17] L. Coveney, "The freezing point depression of authenticated and bulk
vat milk," Journal of the Society of Dairy Technology, vol. 46, pp. 43-
46, 1993.
[18] B. J. Demott, ÔÇ×Relationship of freezing point of milk to its specific
gravity and concentration of lactose and chloride," Journal of Dairy
Science, vol. 52, pp. 882, 1969.
[19] T. Brouwer, ÔÇ×Calculations concerning the determination of the freezing
point depression of milk", Netherlands Milk and Dairy Journal, vol. 35
pp. 159-175, 1981.
[20] P. Walstra, J. T. M. Wounters, T. J. Geurts, Dairy Science and
Technology. CRC Press Taylor & Francis Group, London, pp. 782,
2005.
[21] European Union Regulations No 853 of 29 April 2004 laying down
specific hygiene rules for on the hygiene of foodstuffs.
[22] M. K─Ödzierska-Matysek, Z. Litwińczuk, M. Florek, J. Bar┼éowska, "The
effects of breed and other factors on the composition and freezing point
of cow-s milk in Poland," International Journal of Dairy Technology,
vol. 64, no. 3, pp. 336-342, 2011.
[23] Ministru kabineta noteikumi Nr.663 R─½g─ü 2008.gada 18.august─ü (prot.
Nr.59 14.§) Prasības pārtikas kvalitātes shēmām, to ieviešanas, darbības,
uzraudz─½bas un kontroles k─ürt─½ba.
[24] V. Gen─ìurov├í, O. Hahu┼í, M. Vylet─òlov├í, H. Landov├í, R. Jedelsk├í, ÔÇ×The
relationships between goat and cow milk freezing point, milk
composition and properties," Scientia Agriculturae Bohemica, vol. 39,
pp. 324-328, 2008.
[25] R.S Singhal, P.R., Kulkarni, D.V. Rege Handbook of Indices of Food
Quality and Autenticity, Woodhead, Publ. Ltd, Cambridge, 1997, pp.
168-174.
[26] H.G. Kessler ÔÇ×Effects of the technological processes on the freezing
point of milk", Milchwissenschaft vol 39, 1984, pp. 339-341.
[27] B. Janštová, M. Dračková, P. Navrátilová, L. Hadra, L. Vorlová,
ÔÇ×Freezing point of raw and heated goat milk, Chech. Journal of Animal
Science, vol. 52, no. 11 pp. 394-398, 2007.
[28] H. Roh, C. Pleschberger, H. Foissy. ÔÇ×Der gefrierpunkt österreichischer
rohmilch. 1. Einflussfaktoren auf den originären Gefrierpunkt.
Ernährung, vol. 15, pp. 333-337, 1991.
[29] O. Hanuś, V. Gen─ìurov├í, M. Vylet─òlov├í, H. Landov├í, R. Jedelsk├í, J.
Kopeck├¢, ÔÇ×The comparision of relashionship between milk indicators in
different species of ruminants in the Czech Republic," VÛzkum v chovu
skotu, vol. 3, pp. 35-44, 2008.
[30] I. Ciprovi─ìa, L. Ozola, Piena p─ürstr─üdes tehnolo─úija, Jelgava: LLU,
2002, pp. 248.
[31] A. Sánchez, D. Sierra, C. Luengo, J. C. Corrales, C. T. Morales, A.
Contreras, C. Gonzalo, ÔÇ×Influence of storage and preservation on
fossomatic cell count and composition of goat milk," Journal of Dairy
Science, vol. 88, no. 9, pp. 3095-3100, 2005.
[32] A. Sánchez, D. Sierra, C. Luengo, J. C. Corrales, C. T. C. De La Fe
Morales, A. Contreras, C. Gonzalo, ÔÇ×Evaluation of the MilcoScan FT
6000 milk analyzer for determining the freezing point of goat-s milk
under different analytical conditions," Journal of Dairy Science, vol. 90,
no. 7, pp. 3153-3161, 2007.
[33] B. Radeljević, A. Topalović, ┼á. Zamberlin, I. Horvat, N. Mikulec, N.
Antuanac, ÔÇ×Utjecaj konzerviranja i zamrzavanja uzoraka kravljeg i
ov─ìjeg mljieka na vrijednost to─ìke ledi┼íta," Zbornik sažetaka
39.hrvatskog simpozija mljekarskih stru─ìnjaka s medunarodnim
sudjelovanjem, Hrvatska mljekarska udruga, pp. 75-76, 2010.
[34] N. Pintić-Pukec, Z. Barać, A. Dakić, D. Stru─ìić, D. Blažek,
ÔÇ×Determination of the freezing point in cow milk samples preserved
with azidiol," Mljekarstvo, vol. 61, no. 4, pp. 336-340, 2011.
[35] P. Williams, E. Garry, G. Ouatarra, ÔÇ×The effect of bronopol on the
freezing point and impedance of milk samples". Advanced Instruments,
Institute of Food Technology, July, 2007.
[36] "Lactaclox intramammary infusion,"
resource:http://www.norbrook.com/products/lactaclox-intramammaryinfusion,
seen 01.09.2012.
[37] "Formaldehyde," resource http://vpl.astro.washington.edu/spectra/h2co.
htm.
[38] "Microscopy products for science and industry," resource
http://www.tedpella.com/msds_html/18508msd.htm.
[39] "Soda ash," resource http://www.chemicalland21.com/industrialchem/in
organic/SODIUM%20CARBONATE.htm
[40] V. Kreicbergs, Organisk─üs un p─ürtikas ─À─½mijas pamati, Jelgava: LLU,
2008, pp. 228.
@article{"International Journal of Biological, Life and Agricultural Sciences:64897", author = "Jelena Zagorska and Inga Ciprovica", title = "Evaluation of Factors Affecting Freezing Point of Milk", 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 shelf-life 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.", keywords = "Antibiotics, freezing point, milk, pH, thermal
treatment.", volume = "7", number = "2", pages = "135-6", }
