TY - JOUR AU - Büttel, Britta AU - Fuchs, Markus AU - Holz, Birger PY - 2008 DA - 2008/03/10 TI - Freezing point osmometry of milk to determine the additional water content – an issue in general quality control and German food regulation JO - Chemistry Central Journal SP - 6 VL - 2 IS - 1 AB - The determination of the osmolality of aqueous samples using a freezing point osmometer is a well-established, routine laboratory method. In addition to their use in clinical and pharmaceutical laboratories, freezing point osmometers are also employed in food testing laboratories. One application is the determination of the osmolality of milk. Although cow's milk is a natural product whose water content is approximately 87%, the osmolality of milk is a significant value when the milk is collected from a larger population of animals. This value is used in milk processing to control the water content, based on the German Food Control Regulations for Milk. SN - 1752-153X UR - https://doi.org/10.1186/1752-153X-2-6 DO - 10.1186/1752-153X-2-6 ID - Büttel2008 ER -