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According to milk quality rules the freezing point of milk should not be above – 0.515°C, otherwise it has been diluted and it is not allowed. This freezing point is equal to a total Osmolality of 277 mosm from an aqueous solution. A freezing point Osmometer is well suited for determination because determination of total Osmolality will be done by a comparison of freezing point of an unknown sample with pure water at 0°C.
[caption id="attachment_623" align="alignleft" width="150" caption="MOD200PLUS osmometer"][/caption]
Löser Osmometer MOD200Plus will be especially suitable because it is possible to display measuring values both in mosm/kg H2O or m°C for precise freezing point.
For example some milk samples with different dilution levels mixed with water were measured with this Osmometer. Pure milk was usual fresh milk with a minimum of 3.5 % fat. You get the following averages for the Osmolality of different dilution levels:
Dilution level | Measured Osmolality in mosm/kg H2O | Freezing point in °C |
pure | 286 | -0,531 |
10% | 254 | -0,472 |
15% | 241 | -0,448 |
20% | 219 | -0,407 |
50% | 152 | -0,282 |