Which of the following is a sign of milk adulteration?

A high freezing point in milk indicates adulteration, as pure milk typically has a lower freezing point due to its natural constituents. When water or other diluents are added to milk, the freezing point rises; this is not a normal characteristic of pure milk. Therefore, a high freezing point serves as a red flag for potential adulteration.

In contrast, high moisture content could occur in genuine milk as well, especially if water is not added; thus, it alone is not a definitive indicator of adulteration. A low bacterial count usually signifies good handling and quality practices, and while an extremely low count could indicate improved hygiene, it doesn't inherently imply adulteration. Furthermore, a rich creamy texture is a desirable quality in milk and is associated with higher fat content, making it an unlikely sign of adulteration.