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One hundred six composite samples of milk were collected for 10 weeks from evening and morning milkings of individual cows. Samples were divided into three portions and analyzed fresh and after storage at −26 C, for 7 and 90 days. Concentrations of milk fat, solids-not-fat, total solids, chloride and protein, and the freezing point were determined. Differences between fresh samples and those that had been frozen were significant except for lactose and chloride.
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Weese et al. (1969) studied this question.
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