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The determination of total solids in liquid dairy products by drying with forced heated air II Results with ice-cream mix and sweetened-condensed milk


The determination of total solids in liquid dairy products by drying with forced heated air II Results with ice-cream mix and sweetened-condensed milk



Journal of Dairy Science 28(12): 921-926



ISSN/ISBN: 0022-0302

DOI: 10.3168/jds.s0022-0302(45)95252-0

Six samples of ice-cream mix were analysed in triplicate for total solids by drying for periods of from 20 to 30 min. in the Dietert Moisture Teller at a temperature of either 120 degrees or 130 degrees C., and 6 samples of sweetened condensed whole milk by drying at 140 degrees or 150 degrees C. for periods of from 20 to 30 min. A comparison of the results with the values given by the official A.O.A.C. method for sweetened condensed milk indicated that satisfactory results were obtained by drying a 1 g. sample of ice-cream mix for 30 min. at 130 degrees C. or a 2 g. sample of sweetened condensed milk, previously diluted with twice its weight of water, for 20 min. at 150 degrees C. To verify the accuracy of these procedures, 5 samples of ice-cream mix, 5 of sweetened condensed whole milk and 2 of sweetened condensed skimmed milk were analysed, and the results compared with those of the official and the Mojonnier methods. The proposed methods were shown to be satisfactory and to give closer agreement with the official method than did the Mojonnier method.

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Accession: 025724350

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Related references

The determination of total solids in liquid dairy products by drying with forced heated air. 2. Results with ice-cream mix and sweetened-condensed milk. J. Dairy Sci 28: 921-926, 1945

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