Please start with the discussion of the theoretical aspects of freezing to aid in your understanding of the development of the freezing curve.

A good source for calculating initial freezing temperatures and freezing curves of mixes can be found in the following references:

• R. Bradley, and K. Smith, Finding the freezing point of frozen desserts, Dairy Record. 84(6): 114 (1983).
  
• R. Bradley, Plotting freezing curves for frozen desserts, Dairy Record. 85(7): 86 (1984).

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