Freezing point determination of milk is useful for:

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Freezing point determination of milk is useful for:

Freezing point determination relies on colligative properties: diluting milk with water lowers the concentration of dissolved solutes, causing the freezing point to become less negative (move toward zero). Normal milk freezes at about -0.5°C, so if water is added, the measured freezing point shifts toward 0°C. This makes freezing point testing a practical way to detect dilution with water, i.e., adulteration. Bacterial count, pasteurization status, and presence of inhibitory substances do not produce a consistent, reliable change in the freezing point that this test measures, so this method isn’t used to assess those factors.

Freezing point determination relies on colligative properties: diluting milk with water lowers the concentration of dissolved solutes, causing the freezing point to become less negative (move toward zero). Normal milk freezes at about -0.5°C, so if water is added, the measured freezing point shifts toward 0°C. This makes freezing point testing a practical way to detect dilution with water, i.e., adulteration.

Bacterial count, pasteurization status, and presence of inhibitory substances do not produce a consistent, reliable change in the freezing point that this test measures, so this method isn’t used to assess those factors.

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