130 



MILK 



been frozen is not as readily digested as unfrozen milk, since the 

 emulsion of the fat has been interfered with. 



The following analyses given by Richmond show similar con- 

 ditions in frozen milk : 



SHOWING THE COMPOSITION OF THE SOLID AND LIQUID PORTIONS OF FROZEN MILK 



Percentage of ice formed 1.2 per cent.: 

 Specific gravity 



Fat...'.'.' 

 Protein... 



Percentage of ice formed 2 per cent.: 



Specific gravity 



Water 



Fat 



Protein... 



Percentage of ice formed 2.25 per cent.: 

 gravity 



Percentage of ice formed 10 per cent.: 



Specific gravity 



Water 



Fat 



Protein 



Sugar 



Ash... 



Liquid portion. 



1.0320 



56.72 percent. 

 4.11 " " 

 3.56 " " 

 4.87 " " 

 0.74 " " 



1.0330 



87. 10 per cent. 

 3.87 " " 

 3.21 " " 

 5.08 " " 

 0.74 " " 



1.0330 



87.21 per cent. 

 3.57 " " 

 3.50 " " 

 4.98 " " 

 0.74 " 



1.0345 



85. 62 per cent. 

 4.73 " " 

 3.90 " " 

 4.95 " " 

 0.80 " " 



Melted ice. 



1.0245 



91. 63 per cent. 



2.40 " " 



2.40 " " 



3.05 " " 



0.52 " " 



1.0190 



91. 83 per cent. 

 2.56 " " 

 2.28 " " 

 2.89 " " 

 0.44 " " 



1.0180 



92. 46 per cent. 

 2.46 " " 

 1.96 " " 

 2.72 " " 

 0.40 " " 



1.0090 



96.23 per cent. 

 1.23 " " 

 0.91 " " 

 1.42 " " 

 0.21 " " 



There is no appreciable difference between the ratio of the 

 sugar to the protein and the ash in the two series of analyses, 

 showing that no separation of any constituent except water takes 

 place during freezing. The greater the percentage of ice sepa- 

 rated, the more diluted is the melted ice. 



When milk was frozen at 10 C. for three hours ice formed at 

 the bottom and on the sides of the vessel, and a funnel-shaped 

 cavity in the center was filled with liquid. The ice formed two 

 layers, one of cream and the other of skimmed milk. These 

 were poured off as completely as possible and analyzed: 



COMPOSITION OF FROZEN MILK (VIETH, RICHMOND) 



Milk cannot be frozen in blocks. 



