Study concerning the influence of microwave treatment on raw milk freezing point

Authors:
Anca Dumuţa, Zorica Voşgan, Lucia Mihălescu, Oana Roşca, Florin Boltea

Volume 18, Issue 3;
Pages: 191-194;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

This study aims to investigate how the raw milk freezing point varies while the milk samples are exposed to the microwave action for different periods of time. The analyses indicated that the freezing point increases with the augmentation of the microwave exposure. This variation is characterized by a critical point equal to -0.53 °C obtained after 31.06 s of treatment, which shows the moment when the freezing point values suffer the first significant change denoting the first important alteration of the milk macro components.