% Added Water: Water added to a solution raises its freezing point in
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.
10.“Milk-Determination of Freezing Point-Thermistor Cryoscope
Method (Reference Method)”, ISO 5764:2002(E) IDF 108:2002(E).
xxii
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