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OSMOMETERS AND CRYOSCOPES

Added water in milk may be an attempt at fraud, but it is often simply due to an accident, carelessness, poor practice or the use of faulty equipment during the milking process. Regardless of the cause, added water in milk always generates an extra cost for the receiving industry, so cryoscopes are used to quickly and accurately determine any variation in the milk's/cream's freezing point and the percentage of added water. Osmometers are used to measure the osmolality in biological, pharmaceutical or other solutions, using the same principle as the one applied to the measurement of the cryoscopic point.

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