The Freezing Point of Cheddar Cheese: Injury of Cheese by Freezing

Abstract

The freezing point of cheese and the injury of cheese by freez~ ing are of vital importance in the determination of freight rates and the adjustment of claims for damage due to freezing. In response to a request for information on this subject for use in connection with a freight rate hearing before the Interstate Commerce Commission a search of the literature was made. No published work could be found on the freezing point of cheese, and the only work found that approached the subject of injury by freezing, was the work by Babcock and Russell (1, 2) on the cold curing of cheese.