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proportion to the amount of water added.

% DFB (Percent Deviation from Base): More accurate terminology

for what formerly was called “% added water”.

References

1. Prentice, J.H., “Freezing Point Data..”, Analyst, 103:1269 (1978).

2. Henningson, R.W, “The Freezing Point of Milk Produced in North

America”, AOAC 52-142-151 (1969).

3. “British Standard Methods for Determination of the Freezing-Point

Depression of Milk”, BS3095: Part 2 (1988).

4. Marth, E.H, “Assuring the Quality of Milk”, J. Dairy Science

64.1017-1022 (1981).

5. “British Standard Methods for Determination of the Freezing-Point

Depression of Milk”, BS3095: Part 1 (1988).

6. “IDF-1S0-A0AC Method”. Water (Added) in Milk, Thermistor

Method, Section 96LO7, AOAC METHODS, Association of Official

Analytical Chemists, 15th edition (1990).

7. “Added Water in Milk”, section 19.2 of STANDARD METHODS

FOR THE EXAMINATION OF DAIRY PRODUCTS, American

Public Health Association, 14th edition.

8. “Concentrative Properties of Aqueous Solutions” beginning on

page D-221 of the CRC HANDBOOK OF CHEMISTRY AND

PHYSICS, 701h Edition, CRC Press, 1989-90.

9. “Isotonic Solutions” within the Miscellaneous Tables section of the

MERCK INDEX, Merck & Co, Inc., Eleventh Edition, 1989.

xxii

The Advanced

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