Common use of Milk Freezing Point Clause in Contracts

Milk Freezing Point. Water in Milk Freezing point on Suppliers’ milk is monitored by Norco to ensure it complies with the Standard 4.2.4 of the Food Standards Australia New Zealand. Milk that contains water will have a higher freezing point. Water in the milk changes the composition, colour and the taste of the milk and will reduce the overall quality of Norco products. The freezing point of milk shall not be warmer than -0.517°C. If milk freezes above -0.517°C, it indicates that water may have been added to the milk. Where a tanker load of milk is detected as having an abnormal freezing point, all individual milk samples on that run are tested to determine where the abnormal milk has come from. • Conformance: Freezing point lower / cooler than -0.517°C. • Non-conformance: Warnings are issued when the freezing point is -0.516°C to -0.507°C. Suppliers are subject to suspended collection when their milk freezing point is warmer than -0.506°C for two consecutive collections or more than twice in any 7 day period. The length of the suspended supply is for a minimum of 7 days or longer until a satisfactory test result is achieved. If freezing point failures are unexplainable, contact Norco Milk Supply for advice.