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599. The lactose-chloride contribution to the freezing-point depression of milk

Published online by Cambridge University Press:  01 June 2009

E. R. Cole  and
M. Mead
E. R. Cole
Affiliation:
School of Applied Chemistry, N.S. W. University of Technology, Broadway, Sydney, N.S.W., Australia
M. Mead
Affiliation:
School of Applied Chemistry, N.S. W. University of Technology, Broadway, Sydney, N.S.W., Australia
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Extract

The contributions of lactose and chloride to the total freezing-point depression of milk have been measured by an incremental procedure. Successive additions of these substances to watered milk have enabled direct determination of the partial freezing-point depression to be made in a medium substantially the same as the original.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 3 , October 1955 , pp. 340 - 344
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

REFERENCES

(1)Coste, J. H. & Shelbourn, E. T. (1919). Analyst, 44, 158.CrossRefGoogle Scholar
(2)Porcher, C. & Chevallier, G. (1923). Lait, 3, 369. As quoted by W. L. Davies, The Chemistry of Milk, 2nd ed. (1939), p. 167. London: Chapman and Hall.Google Scholar
(3)Davies, W. L. (1938). J. Dairy Res. 9, 327.CrossRefGoogle Scholar