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A de-emulsification technique for use in the peroxide test on the fat of milk, cream concentrated and dried milks

Authors: E. G. Pont


A de-emulsification technique has been developed for obtaining fat from milk cream, concentrated and dried milks for fat-peroxide values by the ferric thiocyanate method can be obtained from samples as small as 30 ml of milk and 3 ml of cream. A solution of sodium citrate, sodium salicylate and n-butanol is used, and the fat I separated in a Babcock cream flask.

$15.00 (inc. GST)

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