Principle of 4250 Freezing Point Penetrometer Determination Method

-Milk belongs to colloidal solutions, and its freezing point has relative stability (the normal freezing point of milk is about -0.525 ℃ to -0.565 ℃). When water is added to milk, its solid content decreases and the freezing point rises towards 0 ℃ (i.e., the freezing point rises).

-By utilizing this characteristic and adopting industry standard freezing point measurement methods (such as the application of Raoult's law), the freezing point of the sample is determined using a 1.4250 device, and the amount of water added is calculated using a standard formula to achieve accurate detection.