Bainne
Comment on September 18th, 2006.
As we are on the topic of Milk and Freezing, any experience of freezing points of “genuine ” milk. Is it 520 or 512 degrees C ? At what point does one assume that there is some excess water added ?
Leon the Milkman
Comment on September 18th, 2006.
Hi, Bainne
The freezing point of milk is at -0.512°C. For every thousandths of a degree celsius closer to zero, we accept .2% water added, e.g. -.0510°C would have 0.4% water added.
Kind regards,
Leon the Milkman
Bainne
Comment on September 19th, 2006.
Does this mean a sample with a freezing point between -512 & -520 has no excess Water?
Leon the Milkman
Comment on September 19th, 2006.
Hi,
According to law yes 
If you start off with milk having a freezing point of -0.535°C then some water can be added undetected, but this will affect payment to a farmer by lowering fat and protein. Added water can be compensated for by adding salt or milk/whey powder and the penalties are low. That is until the tax man steps in, because by adding water you are not selling real milk and you can be held liable for tax/litre sold - and if they suspect that you have always had this practice in your factory, they will go after you and hurt you.
Kind regards,
Leon the Milkman
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