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Foreword
The Theory of Cryoscopy
Principles of Milk Cryoscopy
When a solute is dissolved in a pure solvent, the colligative or
concentrative properties of the solvent change by a constant
amount in direct proportion, within reasonable limits, to the
solute concentration. Of these properties, measurement of the
freezing point, where applicable, allows the concentration of the
solution to be easily determined with great precision.
The freezing point of pure water is precisely 0°C at atmospheric
pressure. Most solutes impede the crystallization of water and
depress its freezing point in proportion to their concentration.
Milk is a water-based solution with various solids in suspen-
sion. The solutes normally present in milk lower its freezing
point by a nearly constant amount.
Instrumentation
The Advanced Cryoscopes are instruments designed for the
extremely precise determination of the concentration of solu-
tions by means of freezing point measurement. They utilize
high precision thermistors to sense the sample temperature, to
control the degree of supercooling and freeze induction, and to
measure the freezing point of the sample.
Advanced Cryoscopes can routinely determine differences of
2 m°C.
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