Principle:

The raw milk sample is supercooled to an appropriate temperature. When the tested milk sample is cooled to -3 ℃, the sample crystallizes by instantaneously releasing heat. When the sample temperature reaches equilibrium and rises no more than 0.5 m ℃ within 20 seconds, the temperature at this point is the freezing point of the sample.

Introduction:

The determination of freezing point of raw milk is a mandatory testing item for raw milk as stipulated in the national food safety standard GB5413.38-2016.

When the tested sample reaches -3.0 ℃, start the mechanical vibration device for crystallization, and increase the amplitude of the stirring metal rod within 1-2 seconds during crystallization to meet the detection requirements.

The director of the Medical Device Research Center at Fudan University School of Medicine has been engaged in the research and industrialization of freezing point osmometers for 38 years. On this basis, the BS-200R raw milk freezing point measuring instrument was developed in accordance with the standards of "Determination of Raw Milk Freezing Point", providing an essential means for improving the quality of raw milk products in China.