THE CARBON DIOXIDE CONTENT OF MILK DURING HANDLING, PROCESSING AND STORAGE AND ITS EFFECT UPON THE FREEZING POINT1

Abstract

Summary Milk samples obtained from a bulk tank at the conclusion of each of four milking periods, subsequently from a plant storage tank, and after processing and storage for 0, 2, and 4 days were analyzed for CO2 content and freezing point. Changes in CO2 content which occurred during storage of raw or pasteurized milk, handling or pasteurization were not of sufficient magnitude to alter significantly the freezing point. Therefore, the use of the freezing point as a means of detecting adulteration of milk with water should not be complicated by normal handling, processing and storage of milk. The significant reduction of CO2 which occurred during vacuum treatment of milk resulted in a rise in its freezing point. Allowances for this change should be made in adulteration determinations.