Monitoring the freezing point of buffalo milk | Zendy

A Pesce | Zendy; Caterina Salzano | Zendy; Anna De Felice | Zendy; Francesca Garofalo | Zendy; Salvatore Liguori | Zendy; Annunziata De Santo | Zendy; Pierpaolo Palermo | Zendy; Alfredo Guarino | Zendy

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Monitoring the freezing point of buffalo milk

Author(s) -

A Pesce,

Caterina Salzano,

Anna De Felice,

Francesca Garofalo,

Salvatore Liguori,

Annunziata De Santo,

Pierpaolo Palermo,

Alfredo Guarino

Publication year - 2016

Publication title -

italian journal of food safety

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.359

H-Index - 13

ISSN - 2239-7132

DOI - 10.4081/ijfs.2016.5691

Subject(s) - freezing point , lactose , food science , bovine milk , milk fat , cow milk , zoology , chemistry , biology , physics , thermodynamics , linseed oil

The aim of this study was to evaluate the basic freezing point of buffalo milk. Bulk milk samples were collected from buffalo and cattle farms in Caserta area from 2008 to 2014. The analysis involved a total of 1886 buffalo milk samples and 1711 bovine milk samples. These were also tested for fat, protein and lactose contents by means of infrared spectrometry. The freezing point was determined by means of a thermistor cryoscope. Data underwent statistical analysis. Our research showed an average freezing point of -0.528°C for buffalo milk and - 0.522°C for bovine milk. Given the lack of data on the freezing point of buffalo milk, our study provides the first indication of a basic freezing point of the milk of this species in Italy

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