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599. The lactose-chloride contribution to the freezing-point depression of milk
Published online by Cambridge University Press: 01 June 2009
Extract
The contributions of lactose and chloride to the total freezing-point depression of milk have been measured by an incremental procedure. Successive additions of these substances to watered milk have enabled direct determination of the partial freezing-point depression to be made in a medium substantially the same as the original.
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- Copyright © Proprietors of Journal of Dairy Research 1955
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