A method for calculating the freezing point of dairy products |
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| Authors: | V.P Latyshev N.A Tsyrulnikova |
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| Affiliation: | c/o Dr. Y. Yurlov, General Secretary, National Committee for the IIR, 12 Kostyakova str. 125422, Moscow, USSR |
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| Abstract: | ![]()
Using the method of Leighton, an approximate method of predicting the freezing point of milk products, including ice cream, is developed. It takes account only of the concentrations of sugar and serum. Predictions are tested against a range of experimental measurements and the error is found to be generally less than 0.05°C. |
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| Keywords: | dairy products freezing point calculation |
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