Review article

Limit value of raw milk freezing point -0.517 °C

Dubravka Samaržija orcid.org/0000-0001-5577-4992 ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Jasmina Lukač Havranek orcid.org/0000-0002-2653-3505 ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb

Abstract

ES legislation sets out new standard for the value of the milk freezing-point. Now, this value is -0.517° C. According to the new standard, we suggest this value should also be incorporated into our own new Legislation for milk and dairy products. The main reason for suggesting mentioned limit value (-0.517° C) is lack of results of own investigations. The freezing-point, as fairly constant physical parameter, is not measured just to detect extraneous water in milk but this piece of information is also a valuable parameter of the quality of raw milk. The present paper pays attention to various factors influencing the freezing-point of the milk and discusses its limit value of -0.517 ° C set out by ES legislation.

Keywords

freezing point; limit value; milk; parameters

Hrčak ID:

95407

URI

https://hrcak.srce.hr/95407

Publication date:

19.9.1993.

Article data in other languages: croatian

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