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Freezing Points and Milk Adulteration
- Barnard, S. E.
- Journal of food protection 1977 v.40 no.4 pp. 272-273
- adulterated products, food technology, freezing point, milk, Pennsylvania
- The freezing point study of raw and retail milk samples as reported in the Journal of Milk and Food Technology (July, 1976) has continued for retail samples. The Pennsylvania Department of Agriculture adopted a regulation which considers milk with a freezing point of above −0.525 C to be adulterated. A list of causes of added water was prepared and distributed to producer and processor groups in Pennsylvania.