Abstract

Summary and Conclusions Except for fat movement, homogenized and unhomogenized milk showed similar freezing characteristics during freezing at −20° C. In both milks, there was a gradual but constant increase in the percentage of protein, total solids, and ash in the unfrozen portions. In the frozen sections (when divided into top, middle, and bottom), both milks showed a final increase in protein, total solids, and ash contents over the earlier observations. As freezing progressed, the bottom sections of both milks showed a final increase in fat content. The fat content of the homogenized milk increased in the middle section, whereas that of the unhomogenized milk decreased slightly. The top section of the homogenized milk showed slight variations in fat and that of the unhomogenized showed a constant increase. After freezing was completed, the homogenized and unhomogenized milks showed a similar concentration in the lower portion of the sample of protein and milk constituents that would constitute the ash. The fat content of the unhomogenized milk concentrated in the upper portion of the sample.

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