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Comparative fat determination in milk and dairy products



Comparative fat determination in milk and dairy products



Maelkeritidende 85(50): 1345-1351



The methods of fat determination prescribed under Danish legislation were compared with the Int. Dairy Fed. (IDF) methods and the Weibull-Stoldt (WS) method used in the German Federal Republic. Whereas the latter is an acid method (involving protein dissolution by HCl), the Danish methods employ an alkali (ammonia) for fresh milk products and the acid for cheese and preserved or dried milk (except sweetened condensed milk, where a combination of both principles is used).

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