Modern Methods of Testing Milk And Milk Products
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The relations of the different constituents of milk have been studied and formulas have been devised which enable one in an approximate way to tell how much water has been added to a sample of milk be- yond the amount allowed by the standards. These formulas are based on the assumption that the limits fixed by the legal standard represent the lowest amounts of solids and fat found in normal milk, and they are correct only when the original milk contains the lowest percentages given in the legal... standard.
In calculating the amount of added water in milk, the amount of solids-not-fat (total solids minus fat) is used as a basis. The procedure is as follows : (1) Determine the per cent, of fat in the suspected sample.
(2) Take the lactometer (Quevenne) test.
(3) Determine the amount of solids-not-fat ac- cording to the formula, %L+. 2i. (p. 137).
(4) Apply the following rule: Multiply the per cent, of solids-not-fat by 100 and divide the result by the legal standard for solids-not-fat. . Subtract the last result from 100 and the result is the per cent, of ad- ded water in the sample of suspected milk.
What to read after Modern Methods of Testing Milk And Milk Products?
You can find similar books in the "Read Also" column, or choose other free books by Lucius L Lucius Lincoln Van Slyke to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The relations of the different constituents of milk have been studied and formulas have been devised which enable one in an approximate way to tell how much water has been added to a sample of milk be- yond the amount allowed by the standards. These formulas are based on the assumption that the limits fixed by the legal standard represent the lowest amounts of solids and fat found in normal milk, and they are correct only when the original milk contains the lowest percentages given in the legal... standard.
In calculating the amount of added water in milk, the amount of solids-not-fat (total solids minus fat) is used as a basis. The procedure is as follows : (1) Determine the per cent, of fat in the suspected sample.
(2) Take the lactometer (Quevenne) test.
(3) Determine the amount of solids-not-fat ac- cording to the formula, %L+. 2i. (p. 137).
(4) Apply the following rule: Multiply the per cent, of solids-not-fat by 100 and divide the result by the legal standard for solids-not-fat. . Subtract the last result from 100 and the result is the per cent, of ad- ded water in the sample of suspected milk.
What to read after Modern Methods of Testing Milk And Milk Products?
You can find similar books in the "Read Also" column, or choose other free books by Lucius L Lucius Lincoln Van Slyke to read onlineMoreLess
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