Chemical analysis of chlorides in milk.
By Dr. Marina Bicchiega (cdr laboratories).


Milk has a characteristic freezing point (cryoscopic index) that contributes to the certification of its genuineness. The raising of the cryoscopic point is a parameter that makes it possible to recognize any additions of water and salt to the milk, considering that the variations of this value due to breed, season, diet and lactation cycle of dairy cattle are modest. Anyhow, a fraudulent addition of water and NaCl, in adequate concentration, does not alter the cryoscopic point of milk and thus the test for CHLORIDES is necessary.
For this reason, an analyzer that carries out the chemical analysis of chlorides in milk is found to be essential for companies that deal with the transformation and packaging of milk and its by-products, for institutes assigned to the control and for dairy industry research laboratories.
Furthermore, it is known that diseases such as MASTITIS cause a decrease in milk production and changes in its composition. The animal's defense response causes an increase of somatic cells in the milk and of the content of soluble salts of hematic origin such as alkaline CHLORIDES.
Thus the test for chlorides in milk makes it possible to detect early on the onset of bovine mastitis and to thus reduce milk production losses on farms.
An analyzer capable of carrying out the chemical analysis of chlorides in milk is definitely of interest for dairy cattle farms because it can aid in reducing the costs of veterinary interventions.