Determination of added water and bovine milk to caprine milk

Increased production of commercial goat milk in Ontario stimulated an investigation to determine a base freezing point for goat milk for quantifying added water. A method also was developed for detection and estimation of degree of adulteration of goat milk with bovine milk. The mean freezing point based on 228 fresh herd samples of goat milk taken over 1 yr was -.5527 degrees C (-.5719 degrees H). This mean was used to generate an added water table. A simple and direct polyacrylamide disc gel electrophoretic method was devised to determine semi-quantitatively bovine milk adulteration down to 5%. Both of these methods are currently in use for routine monitoring of goat milk adulteration in the province of Ontario.