Colligative property of cryometry in milk

This study aimed to evaluate the colligative property of cryometry and other analytical parameters of various brands of pasteurized whole milk and UHT whole milk sold in São Paulo State, Brazil. Cryometry measures the freezing point depression caused by non-volatile solutes, providing insights into milk quality and potential adulteration. A total of 40 milk samples from four brands (three pasteurized and one UHT) were analyzed using electronic cryoscopy, density, fat content, lactic acid, and total solids measurements. The cryoscopy method demonstrated high linearity (correlation coefficient of 0.9996), with detection and quantification limits of 0.006 and 0.020 °H, respectively. Significant differences were observed in fat content and density among brands, with the pasteurized brand WMC showing the highest lipid content and density. The lactic acid content in brand WMB was notably lower compared to others. Statistical analysis revealed significant differences in total solids and non-fat solids, with brand WMC having the highest values. The effectiveness of cryometry in assessing milk quality and detecting potential adulterations contributes to improving food safety standards.