The fat content of milk and milk products was estimated mostly by fast and simple, though often empirical methods, and reference to more absolute standard methods was necessary. Some of these reference methods were studied to obtain a complete picture of the exactitude, repeatibility, utility and limitations of the various methods applied to various products. Special emphasis was laid on the recovery of fat and fat-like substances and on the contamination of the collected fat by non- fatty components and artefacts. The Röse Gottlieb method proved appropriate for most products. For cheese, the Schmid Bondzynski Ratzlaff method was recommended, but for most other products this method or its modifications were unsatisfactory. The Weibull method could not be recommended.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.