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The determination of total solids in dairy products by drying with forced heated air I Results with milk, skim milk, cream, condensed milk, condensed skim milk, and evaporated milk


The determination of total solids in dairy products by drying with forced heated air I Results with milk, skim milk, cream, condensed milk, condensed skim milk, and evaporated milk



Journal of Dairy Science 28(9): 711-720



ISSN/ISBN: 0022-0302

DOI: 10.3168/jds.s0022-0302(45)95225-8

The " Dietert Moisture Teller, " in which forced heated air is used, furnished a simple and rapid method of determining total solids in milk and milk products. Fluid milk samples should be dried at 120 degrees C. for 20 min., and all others for 25 min. The results had as high a degree of accuracy as those obtained by the Mojonnier apparatus. W. Godden.

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