Extraneous water is a threat to the quality of dairy products, it can be introduced into the bulk tank by factors such as condensation, ice build up or rinse follow through. If the water contains copper, iron or sulfur, the milk may have a metallic taste or oxidized flavor. Concentration of less than 1 ppm of iron can already cause a change in the taste of milk. Extraneous water can also result in elevated coliform and psychrophilic bacteria, causing accelerated degradation of the raw milk.

Cryoscopy is a technique used to determine the molecular weight of an unknown or unidentified substance by measuring the amount by which the freezing point of a solvent is lowered when a known amount of the unidentified substance is dissolved in it.

4250 Cryoscope Single sample cryoscope for superior accuracy and reliability in two minutes. Read more:

4C3 Cryoscope Multi sample cryoscope for rapid testing of high volume workloads. Read more:

Consumables High quality standards and accessories manufactured by QCL. Read more: