Gravimetric determination of fat in milk, milk products, butter, cheese and ice cream
Stoldt, W.
Milchwissenschaft 7(7): 232-234
1952
ISSN/ISBN: 0026-3788 Accession: 013723503
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The author discusses the choice of apparatus and reagents for the Weibull-Stoldt method of fat determination in dairy products, to obtain the most accurate and reproducible results.
Related References
Fort, J. 1949: The calibration of butyrometers for the determination of fat in milk and milk products. Part I. Milk and cream. Part II. Cream, butter, cheese and powdered milk Int. Dairy Congr., 1949. 5: Suppl, 44-72Stoldt, W. 1951: Fat determination in milk, milk products, butter, cheese and ice cream Milchwissenschaft 6(5): 152-155
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Eisses, J. 1988: Milk, dried milk, condensed milk, cream and skimmed milk - Determination of the fat content according to Rose-Gottlieb (gravimetric reference method) Bulletin of the International Dairy Federation 235: 42-54
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