국내 원유의 가수관련 빙점에 관한 연구

Survey on freezing point of raw milk in Korea

Use of the freezing point in surveillance of milk for the presence of added water should be established in most countries. A total of 478 Holstein cows with non-intramammary infection from twenty eight farms were sampled and investigated to determine the level on freezing point of raw and prevalence of freezing-point in bulk milk during the period from August 1997 to July 1998 in Korea. Also, these studies were analysed for the correlation between freezing points and milk compositions. The average values of freezing point in individual milk was -0.530m℃. the prevalence of below freezing-point level of -0.514m℃ in bulk milk were 1.7% and 0.9% in February 1998 and June 1998, respectively. The correlation coefficient for the relatonship between lactose and solids non-fat of milk composition and freeezing point were 0.54 and 0.646, respectively. The study suggested that the freezing point values at or over -0.512m℃ is presumed to be addition of water in raw milk.