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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


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



Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 77(1): 139-146



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 two samples of each product. In one laboratory the total solids content was determined by Karl Fischer (KF) titration using a one-component reagent. Total solids content obtained from KF-titrations were systematically lower than those from the refernece method. On the average the values from the drying oven method were higher by a factor of 1.01. Desorption of water was probably incomplete after drying in the oven. For milk, cream and condensed milk the values of the drying oven method of the 12 laboratories had standard deviations of 0.7, 1.5 and 1.9 k/kg. The determination in the KF-titrations of milk had average standard deviations of 6.8, those of cream and condensed milk 4.4 g/kg. The corresponding coefficients of variation of the KF water content values were in the range of 0.6 to 0.9%.

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