DETERMINATION OF ADDED WATER IN SHEEP MILK BY MEASUREMENTS OF THE FREEZING-POINT AND ACIDITY

The contribution of freezing point and acidity of ewe milk in the pred iction of its adulteration with water was studied. Linear regression a nalysis between the amount of added water and freezing point showed hi ghly significant correlation (n=80, R2=0.948, p<0.001, SE=2.652). Mult iple linear regression analysis between the % added water in the milk and its freezing point and acidity gave highly significant correlation (n=80, R2=0.974, p<0.001, SE=1.875). Also, multiple non linear regres sion between % added water in milk and freezing point, the interaction of freezing point and acidity and square of acidity showed a signific ant correlation (n=80, R2=0.976, p<0.001, SE=1.824). The % added water in ewe milk could be predicted solely on the basis of the freezing po int value. However, the water-adulteration of milk could be predicted more accurately using the freezing point and titrable acidity values o f milk.