308. The freezing-point of milk: II. The influence of various factors and their bearing on the detection of added water

Aschaffenburg, R.; Veinoglou, B. C.

doi:10.1017/s0022029900003861

Cited by 11 publications

(3 citation statements)

References 10 publications

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“…Regan and Richardson observed that changes in environmental temperature affected the freezing point [27]. Aschaffenburg and Veinoglou suggested that differences in environmental temperature were a contributing factor to the seasonal variations that they observed [28].…”

Section: Follow-up Freezing Point 2015-2016mentioning

confidence: 96%

Factors affecting milk freezing point from Montbeliard and prim Holstein cows

Bouisfi¹,

Bouisfi²,

Chaoui³

2019

FME Transactions

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Data comprised 10,000 milk samples from 165 Holstein-Montbeliard cows in three geographical separated zones, geographically located in the ALGHARB region of Morocco. Milk freezing point (MFP), Temperature and precipitations were measured for a period from January 2015 to December 2016. The objective of this study was to estimate the influence of climatic parameters (temperature, precipitations), breed, month of milk sampling on the milk freezing point of Holstein-Montbeliard cows. The milk freezing points of samples were highly significantly affected by two factors: month of sampling and climatic parameters, specially temperature. MFP was lowest in milk samples taken from January to March, and those taken in summer period, highest in samples from November to December.

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Section: Follow-up Freezing Point 2015-2016mentioning

confidence: 96%

Factors affecting milk freezing point from Montbeliard and prim Holstein cows

Bouisfi¹,

Bouisfi²,

Chaoui³

2019

FME Transactions

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“…However, most work has had as its aim the use of the constant for the detection of added water, and less information is available regarding the partial contributions of different constituents and the inter-relationships of these partial contributions. Surveys of a general nature have been carried out by Aschaffenburg & Temple (8), who did not find a close correlation between solids-not-fat and freezing-point depression over a full lactation period, and by Aschaffenburg & Veinoglou (9), who reported normal freezingpoint depressions with low solids-not-fat content. Scott-Dodd & Cowan (10) and Rowland, Aschaffenburg & Veinoglou(ii) have reported similarly on samples from cows infected with mastitis.…”

mentioning

confidence: 99%

651. The lactose-chloride contributions to the freezing-point depression of milk: II. Examination of partial contributions over the full lactation period of two cows

Cole

Douglas

Mead

1957

Journal of Dairy Research

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1. In testing the technique of using conversion factors (from determined concentration) for the calculation of the partial freezing-point depressions of lactose and chloride, regular weekly chemical analyses and freezing-point determinations have been made on the milk of one Jersey and one Friesian cow over a period of 7 months.2. Relative constancy of freezing-point has again been noted, but slight though consistent differences were present between the milks of the two cows. No seasonal variations were observed, but changes in the freezing-point depression for the milk of one were generally associated with corresponding changes for the milk of the other.3. Linear relationships were found and their adequacy tested between the partial depressions due to lactose and chloride for each animal. The relationships, though not statistically significantly different, differed considerably for each animal. It is suggested that formulae for the calculation of one of the constituents, lactose or chloride, from the determined amount of the other, need to be treated with caution in view of the results obtained for the two animals in this work.For the Jersey milk it was found that 80% of the total freezing-point depression was due to the lactose and chloride content (on a fat and protein-free basis). For the Friesian milk, indications were that the lactose-chloride contribution was of the order of 75% of the total depression, but the result of statistical analysis was less satisfactory for this milk.The co-operation of Mr J. McGibbon of the Hawkesbury Agricultural College is gratefully acknowledged. Thanks are due also to Mr J. V. Pascoe and the Dairy Farmers Co-operative Milk Co. Ltd. for their continued interest in the work.

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“…(**) Existe diferença entre os métodos ao nível de 1% e 5% de probabilidade. (Sato, Hankinson, Gould, & Armstrong, 1957;Shipe, Dahlberg, & Herrington, 1953;Arlington, & Krienke, 1949;Aschaffenburg, & Veinoglou, 1944). De acordo com a legislação brasileira…”

Section: Diferença Entre As Proporções P-valor Intervalo De Confiançaunclassified

Aplicação da espectroscopia de infravermelho com transformada de Fourier no monitoramento de adulterantes em leite cru

Coitinho¹

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308. The freezing-point of milk: II. The influence of various factors and their bearing on the detection of added water

Cited by 11 publications

References 10 publications

Factors affecting milk freezing point from Montbeliard and prim Holstein cows

Factors affecting milk freezing point from Montbeliard and prim Holstein cows

651. The lactose-chloride contributions to the freezing-point depression of milk: II. Examination of partial contributions over the full lactation period of two cows

Aplicação da espectroscopia de infravermelho com transformada de Fourier no monitoramento de adulterantes em leite cru

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