Freezing-Point and Composition of Milk (2005)

In 2002 a new International Standard for the determination of the freezing point of milk was introduced ISO 5764:2002/IDF 108:2002; the equivalent British Standards is BS EN ISO 5764:2002. The results given by this new method are expressed slightly differently from those given by the old standard although it does not represent any change in the requirement that milk is free from added water. The last nationwide survey was carried out in 1997 jointly by Public Analysts and the (then) National Institute for Research in Dairying, Shinfield. Therefore it was considered timely to run another survey applying the new standard.

As there is comparatively little data available on the composition of sheep and goats’ milk this survey also offered an opportunity to assess this specialist market. These milks were also tested for adulteration with cows’ milk if requested.

As the freezing point of milk is subject to seasonal variation the survey was run for twelve months in order to obtain a full picture of the normal range of freezing points for milks produced in the UK . Participants were encouraged to revisit farms several times throughout the year.

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