EurekaMag.com logo
+ Translate

Estimation of extraneous water content in milk and cream


, : Estimation of extraneous water content in milk and cream. DMZ, Lebensmittelindustrie und Milchwirtschaft 111(39): 1240, 1242-1245

For calculating extraneous water content in milk via f.p., Winter's formula is still used, although the values it gives are too high. A formula proposed by Elsdon and Stubbs more than 50 yr ago (Elsdon, G. D.; Stubbs, J. R. Analyst (1936) 61, 382-386) is best, but is not often used because DM of the sample is needed. A mathematical method is introduced that equals Elsdon and Stubbs' results without analytical determination of DM.

(PDF 0-2 workdays service)

Accession: 002373200

Submit PDF Full Text: Here


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Maloney, P.; Armstrong, J.G., 1969: Estimation of extraneous matter in milk, cream, and butter. Methods for the estimation of amounts of extraneous matter (or sediment) in milk, cream, and butter are discussed and methods suitable for use in routine examination of these products are suggested. Proposed for estimations in milk, is a mixed sam...

Steinsholt, K., 1973: The effect of the fat content, the content of non-fat milk solids, of sugar, and of different bases (whole milk, skim milk, or water) on the eating quality of ice cream. Meieriposten 62 (41) 877-881

Ruegg, M.; Steiger, G.; Moor, U., 1986: Determination of the water content in milk and milk products by karl fischer titration ii. comparison of the water content of milk condensed milk and cream determined by karl fischer titration with values obtained by the reference drying oven method. 12 laboratories determined the total solids content of UHT-treated whole whole milk, partially skimmed milk, skim milk, creams (35, 25 and 15%) and 6 different condensed milks by a reference drying oven method. Single determinations were made from...

Mrowetz, G., 1970: Determination of the fat and extraneous water content of cream using a method of rapid solids determination. The fat content of cream is best estimated by determination of TS content. A rapid method is described in which a 0.5 g sample on filter paper supported by Al foil is dried for 5 min at 130 degrees C. This method approaches the Rose-Gottlieb (RG)...

Steinsholt, K., 1973: The effect of the content of milk fat, milk solids not fat, sugar, and of different bases (whole milk, skimmed milk or water) on the quality of ice cream. Meieriposten 62 (40) 844-860

Steinsholt, K., 1973: Effect of the content of milk fat, milk SNF, sugar, and different bases (whole milk, skim-milk or water) on the quality of ice cream. The effect of 3 levels of fat (8, 10 and 12%), milk SNF (8.5, 10.0 and 11.5%) and sugar content (12, 13 and 14%) on ice cream quality was studied in a factorial experiment involving 81 different ice cream mixes, based on either whole milk, skim-mi...

Ruegg, M.; Moor, U., 1987: Estimation of the water content of milk and milk products by the Karl Fischer method. 5. Estimation of water in dried milk products. The water content of different milk powders, dried milk products and lactose monohydrate was estimated directly by Karl Fischer (KF) titration and indirectly by drying at 102 degrees C for 3 h. KF titration was made using a pyridine-free, 2-compon...

Wilster, G.H.; Howe, D.K.; Jensen, C., 1949: A study of extraneous material in milk, cream and butter. A survey in 30 states of the U.S.A. revealed that the presence of extraneous matter in dairy products was considered an important problem in 15 states, minor in 13 states and of no importance in 2 states. Thirteen states had laws requiring sedimen...

Ruegg, M.; Steiger, G.; Moor, U., 1986: Estimating the water content of milk and milk products by the Karl-Fischer method. II. Comparison of water contents of milk, condensed milk and cream estimated by the Karl-Fischer method and by oven drying. TS contents of whole milk, low-fat milk (2.8% fat), skim milk, creams (35, 25 or 15% fat) and 6 evaporated milks were determined in 12 laboratories using a standard oven-drying method; the Karl-Fischer (KF) titration method with a single component...

Anonymous, 1990: Chemical analysis of liquid milk and cream. Part 2. Determination of total solids content of liquid milk, cream and unsweetened condensed milk. This part of BS 1741 is identical to ISO 6731:1989.