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

Abstract

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.

Section C. Dairy Chemistry: Part I. General and Physical Chemistry

“…Promising results, rapidly obtainable with small volumes of milk, have been given by an apparatus-presumably the 'Fiske osmometer'-using thermistors in place of the mercury thermometer (69). Polish (70) and Australian (71,72) authors have given consideration to the relationship between lactose, chloride and the freezing-point of milk.…”