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The clot-on-boiling test and temperature compensation I



The clot-on-boiling test and temperature compensation I



Dairy Indust 22(11): 819-821



The clot-on-boiling test is described and compared with other methods of determining milk quality. It is easy to perform, uses simple equipment, is reproducible, has a sharp end point and is free of certain objections encountered when the plate count, dye tests, alcohol precipitation test, tasting and acidity tests are used.

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The C.O.B. (clot on boiling) test and temperature compensation. Part II. Temperature compensation, what it is and what it does. Dairy Ind 23: 12, 921-26, 1958

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