For every one percent increase in water added to milk, how many degrees Celsius does the freezing point increase?

The freezing point of milk is influenced by its composition, particularly the concentration of water within it. When water is added to milk, it dilutes the existing constituents, effectively lowering the freezing point. For every one percent increase in the amount of water present in the milk, research indicates that the freezing point rises by approximately 0.006 degrees Celsius. This is a recognized standard in dairy science, reflecting the impact of water on the colligative properties of the milk mixture.

Understanding this relationship is essential for monitoring milk quality, as changes in the freezing point can indicate variations in milk composition, which may arise from factors like adulteration or dilution with water. Thus, correctly identifying that a one percent increase in water causes a 0.006 degrees Celsius increase in freezing point helps ensure accurate assessments and maintain the integrity of milk.