Watering Of Milk
The freezing point of milk is 31 Fahrenheit, and shows practically no variation from one sample to another. The reason for the freezing point being lower than that of water is that it contains salts in solution. The addition of water to milk dilutes the salt solution and so raises the freezing point. Thus the determination of the freezing point of a sample of milk is often used to detect watering of milk. For this purpose it isa valuable test. It is officially recognised as a test for added water in New Zealand and a number of other countries.
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https://paperspast.natlib.govt.nz/newspapers/BPB19480823.2.7.2
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Bay of Plenty Beacon, Volume 12, Issue 85, 23 August 1948, Page 3
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102Watering Of Milk Bay of Plenty Beacon, Volume 12, Issue 85, 23 August 1948, Page 3
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