DETERMINATION OF THE FREEZING-POINT OF MILK - AN ANALYTICAL MYTH

Effects of analytical details on the results of cryoscopic freezing point determinations of aqueous salt solutions and milk were investigated. In the case of milk, significantly higher freezing points were found in the plateau-seeking mode than in the 30-s fixed-time mode. Regardless of instrument mode, measurements on 2.5-ml sample volumes resulted in higher freezing point values than measurements on 2.0-ml aliquots. These differences did not appear when testing varying salt solutions. These findings confirm literature results and indicate that even minor details of analysis have to be considered, otherwise freezing point data cannot be compared.