Features of the relationship between the chemical composition of cow's milk and its freezing point values

Igor Korkh; Nаtaliia Rusko; Anatoliy Paliy; Nataliia Boiko; Oleksandr Admin; Olena Pavlichenko; Andriy Kudriashov; Yuliia Karban; Nataliya Palii

doi:10.15407/cryo35.03.130

Authors

Igor V. Korkh Livestock Farming Institute of the National Academy of Agrarian Sciences of Ukraine, Kharkiv https://orcid.org/0000-0002-8077-895X
Nаtaliia P. Rusko Livestock Farming Institute of the National Academy of Agrarian Sciences of Ukraine, Kharkiv https://orcid.org/0000-0001-8980-6972
Anatoliy P. Paliy National Scientific Center «Institute of Experimental and Clinical Veterinary Medicine», Kharkiv http://orcid.org/0000-0002-9193-3548
Nataliia V. Boiko Livestock Farming Institute of the National Academy of Agrarian Sciences of Ukraine, Kharkiv https://orcid.org/0000-0001-6742-8456
Oleksandr Ye. Admin Livestock Farming Institute of the National Academy of Agrarian Sciences of Ukraine, Kharkiv http://orcid.org/0000-0002-5070-8926
Olena V. Pavlichenko State Biotechnological University, Kharkiv https://orcid.org/0000-0002-6577-6577
Andriy I. Kudriashov State Biotechnological University, Kharkiv https://orcid.org/0009-0005-5230-9469
Yuliia V. Karban Poltava State Agrarian University, Poltava https://orcid.org/0000-0003-3384-9927
Nataliya V. Palii Institute of Veterinary Medicine of the NAAS, Kyiv https://orcid.org/0009-0003-6910-0579

DOI:

https://doi.org/10.15407/cryo35.03.130

Keywords:

milk components, milk freezing point, season of the year

Abstract

This article reveals the seasonal characteristics of the formation of the most significant factors that affect the freezing point of cow's milk. The results of the generalization performed in this study on the relationship between the freezing point of milk and the content of its main components, which determine its nutritional value, can provide a significant foundation for developing organizational mechanisms to regulate milk production and implement a unified quality policy at all management levels through mathematical modeling. The chosen approach enables the ranking of basic milk quality properties, ensuring the selection of the most important ones. It has been established that an increase in the mass fraction of dry matter and lactose in milk leads to a corresponding decrease in its freezing point. Furthermore, it has been substantiated that the freezing point of milk varies throughout the year. Considering these values, we can fairly assess the degree to which milk has been adulterated with water while ensuring its high quality and safety.

Probl Cryobiol Cryomed. 2025; 35(3): 130—137

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