[Objective] This paper of Kashi two households donkey milk farmers fresh donkey milk freezing point of detection and watered test,aims to analyze the donkey milk freezing point is able to become the main basis of donkey milk watered.[Method] UL80BC type milk analyzer was used to determine the freezing point of 50 raw donkey milk samples from the two Xinjiang Yuepuhu County dairy farmers.[Result] Freezing point average of donkey milk was-0.563℃,ranging in-0.671--0.530℃.A household eaw donkey milk added with 1％ had no significant difference (P ＞ 0.05),and water and 2％ had significant difference (P ＜ 0.05),B households fresh donkey milk added with 1％ had significant difference (P ＜ 0.05),and 2％ of water have significant difference (P ＜ 0.01),the A and B family added with 4％,adding 6％ had significant difference (P ＜ 0.01).[Conclusion] Adding water in the fresh donkey milk,the freezing point rises up,and more water added,the higher it will be.But,the milk with 1％ of water,the freezing point decreases with the increase of water content.%[目的]对喀什地区两户奶驴养殖户生鲜驴乳冰点进行测定并作掺水试验,分析驴乳冰点是否能够成为驴乳掺水的主要依据.[方法]用UL80BC型乳成分分析仪测定新疆岳普湖县两户奶驴养殖户各50头份生鲜驴乳的冰点.[结果]驴乳冰点平均值为-0.563℃,范围-0.671 ～-0.530℃.甲户生鲜驴乳与掺水1％无显著差异(P＞0.05),与掺水2％有显著差异(P＜0.05),乙户生鲜驴乳与掺水1％有显著差异(P＜0.05),与掺水2％有极显著差异(P＜0.01),甲户和乙户与掺水4％、掺水6％均有极显著差异(P＜0.01).[结论]在生鲜驴乳中掺水后冰点上升,掺水量越多上升幅度越大,但每掺水1％的上升率随掺水量的增加而下降.
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