Colligative Properties of Lactose-Free Milk and Whole Milk Under the Influence of Exogenous Water and Electrolytes

The effect of exogenous water, electrolytes, and the degree of enzymatic hydrolysis of lactose on the freezing point and electrical conductivity of milk was investigated. It will make it possible to determine the quality of raw milk automatically using cryoscopy and conductometry. The obtained high-precision data can be used to develop new approaches to raw material quality control, optimize milk quality control methods, and improve technological processes of its processing.