Freezing Point. This test is to detect added water. Nutritional problems can cause freezing points to rise, but not generally above - 0.5°C. With payments for composition, there is no incentive to add water to milk. We still test for ‘Added Water’ however as it can occur and is a risk to overall milk quality at the factory. Members will be notified of issues as they arise. If suppliers are found to have water in their milk, they may be subject to suspension until the issue is resolved.
Appears in 16 contracts
Samples: Milk Supply Agreement, Milk Supply Agreement, Milk Supply Agreement
