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Rapid Estimation of Total Solids Content of Reverse Osmosis Retentates Using a Cryoscope
D M Barbano1, M W Dubensky1, W F Shipe1
1Department of Food Science, Cornell University, Ithaca, New York 14853.
Abstract:
Rapid, simple, accurate and cost-effective analytical methods are always needed for quality control in the dairy industry. Application of reverse osmosis for concentration of milk will create a need for a method to rapidly estimate the total solids content of milk retentates. A milk cryoscope can be used for this purpose. An excellent correlation (.99) exists between observed freezing point of skim milk retentates and their total solids content. As a result, it would be possible to have a production worker actually do this total solids monitoring using a milk cryoscope while operating a reverse osmosis unit.
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