Hi, Dairy Scientists

Had a question on how to calibrate a cryoscope.  For you who do not know this is a apparatus that freezes milk to determine the freezing point.  This tells us if water was added.  No water may be added to milk legally.

Usually standards that freeze at -0.408°C and -0.600°C is used, because milk freezes between -0.512°C and -0.550°C.   The calibration standards thus lie on each side of milk’s freezing points.   Distilled water can also be used as higher standard in place of the -0.408°C standard.  This tip will save your lab money!

Kind regards,

Leon the Milkman