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Freezing Points of Skim Milk Concentrates

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      Abstract

      Freezing points were determined for a series of concentrates prepared from skim milk by three methods. Methods were reconstitution of powder, evaporation of fresh milk, and concentration of fresh milk by reverse osmosis. Refractive index-concentration data were developed so that concentration could be monitored. The freezing point-concentration data were described by empirical equations. Statistical comparison of the equations showed the correlation for the reconstituted milk different from the two fresh milks. Over the range .5 to 3.3°C/min rate of cooling did not affect freezing point depression.

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