Abstract
A 1968 North American authentic milk sample survey determined that the mean freezing point value of milk is –0.5404°C. Statistical concepts permit the calculation of a value, –0.525°C, 2.326 standard deviations from a mean with 95% confidence that 99% of all subsequent observations will be below the value. Based on this survey, it was recommended that the Interpretation of the freezing point value of milk be made a part of the official final action thermistor cryoscopic method for the determination of the freezing point value of milk, and include the following: an upper limit for the freezing point value of milk, an official definition of an authentic milk sample, and a logical procedure for the confirmation of added water. A copy of the report and an explanatory letter were sent to approximately 100 North American regulatory agencies. Reports were received from 49 regulatory agencies with 39 favoring the recommendations, 6 opposing the recommendations, and 4 having no opinion. It is recommended that the Interpretation of the freezing point of milk be included in both the thermistor cryoscopic and the Hortvet methods.