Changing of milk freezing temperature after introduction of new requirements to its acidity

Abstract

The article deals with some consequences of changing requirements to the level of cow milk acidity under different thermal treatment. The factors, which affect the normalized acidity values of raw milk, are under consideration. The interconnection of cryoscopic temperature and titratable acidity of the product is shown. The general dynamics of freezing temperature changes of heat-treated milk has been traced by the example of three finishedproducts from well-known Belarusian producers for a few last years. It is shown the decrease of freezing point for milk products after introduction of more stringent requirements to acidity of the raw material.