Temperature Calibration of Cryoscopic Solutions used in the Milk Industry by Adiabatic Calorimetry

摘要

One method to detect extraneous water in milk is through cryoscopy. This method is used to measure the freezing point of milk. For calibration of a cryoscope there are is a set of standardized solution with known freezing points values. These values are related with the solute concentration, based in almost a century old data; it was no found recent results. It was found that reference solution are not certified in temperature: they do not have traceability to the temperature unit or standards. We prepared four solutions and measured them on a cryoscope and on an adiabatic calorimeter. It was found that results obtained with one technique dose not coincide with the other one.