Lin Fang-dong;Jiang Zhen-ju;Rui Cur

School of Bioengineering,Xihua University,Chengdu 610039,China);School of Bioengineering,Xihua University,Chengdu 610039,China

freezing point;raw milk;the water;the standard;method;milk concentratio

[Objective] To investigate the effects of different water amount on freezing point of raw milk. [Method] The freezing point of raw milk added water at different proportions was detected by SWC-LG freezing point detector. The linear regression equation was obtained. The reproducibility was checked. The water content in raw milk was calculated according to the standard regression curve. [Result] When the water content changed from 0 to 10%, the freezing point of raw milk increased linearly. As evidenced by the reproducibility test, the standard deviation and relative standard deviation were less than 1%. The milk concentration obtained by detecting the freezing point of blind milk samples had an absolute error of no more than 0.5%, compared with actual watering milk concentration. [Conclusion] Water content in raw milk can be determined by measuring freezing point, and this method is reliable and reproducible.