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A method for the determination of fat in casein

Authors: D. J. Dawson


The casein industry needs a routine fat test of reasonable accuracy and within the scope of the factory test room. Nothing of this type appears to have been devised since the field was reviewed by Sutermeister and Browne in 1939. The acid digestion methods modified fro Babcock flasks or butyrometers do not appear to have proved popular, possibly because of inaccuracy or slowness. The test here presented uses sulphuric acid, n-butyl alcohol and the Babcock skim-milk flask. It is sufficiently accurate to give a sound index of fat content for factory use.

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