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309. The freezing-point of milk: III. A survey of producers' milk as delivered to creameries in England and Wales

Published online by Cambridge University Press:  01 June 2009

R. Aschaffenburg ,
P. L. Temple  and
B. C. Veinoglou
R. Aschaffenburg
Affiliation:
National Institute for Research in Dairying, University of Reading
P. L. Temple
Affiliation:
National Institute for Research in Dairying, University of Reading
B. C. Veinoglou
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

The results of freezing-point tests on some 4000 samples of milk as delivered by individual producers to creameries in England and Wales are analysed. Prior to the war about six out of every 100 samples were found to contain added water, but, as cases of heavy adulteration were comparatively rare, the total effect on the bulked milk supplies was small. After 2½ years of war the position had remained virtually unchanged.

Type
Original Articles
Information
Journal of Dairy Research , Volume 13 , Issue 3 , March 1944 , pp. 281 - 286
Copyright
Copyright © Proprietors of Journal of Dairy Research 1944

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References

REFERENCES

(1)Temple, (1937). Analyst, 62, 709.CrossRefGoogle Scholar
(2)Aschaffenburg, & Veinoglou, (1943). J. Dairy Res. 13, 267.CrossRefGoogle Scholar
(3)Aschaffenburg, (1938). Agric. Statist., Lond., 73 (I), 72.Google Scholar
(4)Rowland, (1943). J. Dairy Res. 13, 261.CrossRefGoogle Scholar