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 



Liquid portion. Melted ice. 



Percentage of ice formed 1.2 per cent.; 



Snpcific Bravitv 1 .0320 1.0245 



bpecmc gravity 96 . 72 per cent. 91 . 63 per cent. 



Tfat 4.11 " " 2.40 " '' 



Protein 3.56 " " 2.40 



Percentage of ice formed 2 per cent.: 



Specific gravity 10330 1.0190 



Water 87 . 10 per cent. 91.83 per cent. 



Fat..::::::::::::::::: 3.87 ;; ;; 2.56 - ;; 



Protein 3.21 ' 2.28 



Sugar 5.08 " 2.89 ^^ 



Ash 0.74 '■ " 0.44 



Percentage of ice formed 2.25 per cent.: 



Specific gravity 1.0330 1.0180 



Water 87.21 per cent. 92 . 46 per cent. 



Fat..::: 3.57 ■• ■• 2.46 ;; • 



Protein 3.50 1.96 



Sugar 4.98 " ■ 2.<2 



Asli 0.74 ■' " 0.40 



Percentage of ice formed 10 per cent.: 



Specific gravity 1.0345 1.0090 



Water 85 . 62 per cent. 96.23 per cent. 



Fat 4.73 ■' ■' 1.23 " " 



Protein 3.90 " " 0.91 " " 



Sugar 4.95 " " 1.42 " " 



Ash 0.80 " " 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 separ 

 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. 



