Dairy Unit Operations

The freezing point of normal bovine cow milk is typically in the range of:

Options:

• (A) $-0.525^\circ\text{C}$ to $-0.555^\circ\text{C}$ ($-0.540^\circ\text{C}$ average)
• (B) $0.000^\circ\text{C}$
• (C) $-2.500^\circ\text{C}$
• (D) $+0.540^\circ\text{C}$