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Freezing point helps to check which of the following adulteration in milk?

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Freezing point helps to check which of the following adulteration in milk?

(a) Sugar adulteration

(b) Water adulteration

(c) Gas adulteration

(d) Color adulteration

I have been asked this question in unit test.

Question is from Physical Properties of Milk topic in division Chemistry of Milk of Dairy Engineering

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Best answer
The correct choice is (b) Water adulteration

Best explanation: The freezing point of milk is the only reliable parameter to check for adulteration with water. The freezing point of milk from individual cows has been found to vary from –0.54 to –0.59°C.

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