Industrial Organic Chemistry Adapted for the Use of Manufacturers Chemists a
Industrial Organic Chemistry Adapted for the Use of Manufacturers Chemists a
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The fat should be examined by Koettstorfer 's saponification equivalent method, as the oleomargarine and lard cheeses may be detected in this way. Genuine cheese-fat, accord- ing to Muter, f should not consume less than two hundred and twenty milligrammes of potassium hydrate for each gramme used. If the cheese should give unfavorable indications with Koettstorfer 's test, then the soluble and insoluble fatty acids are determined in the fat according to Hehner. The percentage of insoluble fat a...cids in genuine cheese, accord- ing to Muter, averages 88. 5, while in oleomargarine cheeses it is from 90. 5 to 92 per cent.
The acidity, calculated as lactic acid, may be determined by treating the residue from the fat determination with water and titrating the washings with decinormal soda solution. The washed residue then is the non-fatty solids.
The ash is determined by ignition of the dried cheese before extrac- tion of the fat.
* Amer. Chem. Journ. , x, p. 322. T Analyst, vol. X, p. 3.
300 MILK INDUSTRIES.
What to read after Industrial Organic Chemistry Adapted for the Use of Manufacturers Chemists a?
You can find similar books in the "Read Also" column, or choose other free books by Samuel P Samuel Philip Sadtler to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The fat should be examined by Koettstorfer 's saponification equivalent method, as the oleomargarine and lard cheeses may be detected in this way. Genuine cheese-fat, accord- ing to Muter, f should not consume less than two hundred and twenty milligrammes of potassium hydrate for each gramme used. If the cheese should give unfavorable indications with Koettstorfer 's test, then the soluble and insoluble fatty acids are determined in the fat according to Hehner. The percentage of insoluble fat a...cids in genuine cheese, accord- ing to Muter, averages 88. 5, while in oleomargarine cheeses it is from 90. 5 to 92 per cent.
The acidity, calculated as lactic acid, may be determined by treating the residue from the fat determination with water and titrating the washings with decinormal soda solution. The washed residue then is the non-fatty solids.
The ash is determined by ignition of the dried cheese before extrac- tion of the fat.
* Amer. Chem. Journ. , x, p. 322. T Analyst, vol. X, p. 3.
300 MILK INDUSTRIES.
What to read after Industrial Organic Chemistry Adapted for the Use of Manufacturers Chemists a?
You can find similar books in the "Read Also" column, or choose other free books by Samuel P Samuel Philip Sadtler to read onlineMoreLess
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