https://doi.org/10.4081/ijfs.2016.5691
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Monitoring the freezing point of buffalo milk

Authors

Antonella Pesce
antonella.pesce@cert.izsmportici.it
Institute for Experimental Veterinary Medicine of Southern Italy, Caserta, Italy.
Caterina Salzano
Institute for Experimental Veterinary Medicine of Southern Italy, Caserta, Italy.
Anna De Felice
Institute for Experimental Veterinary Medicine of Southern Italy, Caserta, Italy.
Francesca Garofalo
Institute for Experimental Veterinary Medicine of Southern Italy, Caserta, Italy.
Salvatore Liguori
Institute for Experimental Veterinary Medicine of Southern Italy, Caserta, Italy.
Annunziata De Santo
Institute for Experimental Veterinary Medicine of Southern Italy, Caserta, Italy.
Pierpaolo Palermo
Institute for Experimental Veterinary Medicine of Southern Italy, Caserta, Italy.
Achille Guarino
Institute for Experimental Veterinary Medicine of Southern Italy, Caserta, Italy.
The aim of this study was to evaluate the basic freezing point of buffalo milk. Bulk milk samples were collected from buffalo and cattle farms in Caserta area from 2008 to 2014. The analysis involved a total of 1886 buffalo milk samples and 1711 bovine milk samples. These were also tested for fat, protein and lactose contents by means of infrared spectrometry. The freezing point was determined by means of a thermistor cryoscope. Data underwent statistical analysis. Our research showed an average freezing point of -0.528°C for buffalo milk and - 0.522°C for bovine milk. Given the lack of data on the freezing point of buffalo milk, our study provides the first indication of a basic freezing point of the milk of this species in Italy.

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How to Cite

1.
Pesce A, Salzano C, De Felice A, Garofalo F, Liguori S, De Santo A, Palermo P, Guarino A. Monitoring the freezing point of buffalo milk. Ital J Food Safety [Internet]. 2016 May 2 [cited 2025 Apr. 5];5(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/5691

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