Detergents/sterilants accidentally finding acess to milk during production
Teat dips, udder salves, etc.
Neutraliser used to mask developed acidity
Skim-milk powder used to elevate milk solids
Salt or sugar used to mask extraneous water or to elevate total solids
Preservatives such as formalin, hydrogen peroxide, hypochlorite, etc. used to mask poor hygienic quality
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References and further reading
- Binder, W. (1970) Preservation of milk samples intended for freezing point determination. Food Sci. Technol Abstr., 2(1), 110 (Abstr. 1, p. 70).Google Scholar
- BSI (1988) Recommendations for the Interpretation of the Freezing Point of Herd Milk (BS 3095: Part 2). British Standards Institute, London, UK.Google Scholar
- IDF (1983) Measurement of extraneous water by the freezing point tests. (Document 154) IDF, Brussels, Belgium.Google Scholar