Application of cryoscopy for detection of milk adulteration by ammonia

Abstract

The results of researches of freezing temperature and titratable acidity of milkforcibly adulterated by ammonia are given in the article. Samples of the sterilized milk are used for researches. To reconstruct the origin of the phenomena the conditions of high acidity milk production are considered in details. The process of natural souring of sterilized milk is analyzed. Buffer properties of milk are described. Much attention is paid to the description and discussion of occurring processesat introduction of additives of water solution of ammonia.