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Some factors affecting lactometry and fat analysis of milk and skim-milk. IV. Comparison of methods for measuring the fat content of skim-milk


Some factors affecting lactometry and fat analysis of milk and skim-milk. IV. Comparison of methods for measuring the fat content of skim-milk



Centennial Res. Ser. Dep. Dairy Tech., Ohio St. Univ 2: 29-37



When (i) regular Babcock and (ii) butyl alcohol (AOAC) methods were compared with the (iii) Mojonnier test, average fat content of skim-milk was (i) 0.0202, (ii) 0.0477 and (iii) 0.0978%. Doubling the amounts of reagents used in (ii) resulted in more distinct but slightly lower readings (0.066 vs. 0.074%). Comparison of the above 3 tests with (iv) Minnesota and (v) amyl alcohol (Gerber) tests gave average fat % of (i) 0.02, (ii) 0.038, (iii) 0.095, (iv) 0.015 and (v) 0.041.

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