HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Thurston, L. M. Articles by Petersen, W. E. Search for Related Content PubMed Articles by Thurston, L. M. Articles by Petersen, W. E.

Lipins and Sterols as Sources of Error in the Estimation of Fat in Buttermilk by Ether Extraction Methods^*

Division of Dairy Husbandry, University of Minnesota

ABSTRACT

The earliest authentic method of determining the percentage fat content of dairy products was the so-called gravimetric, in which the fatty substances were extracted by means of fat solvents, an aliquot or all of the solvents evaporated, and the amount of fatty substances measured by weighing. Numerous methods of procedure were suggested, all of which were essentially the same in principle. In 1890 the development of the Babcock test (1) offered a more rapid means of estimating the fat content of milk. In the following year Myers (2) made comparisons which indicated that in testing buttermilk Babcock's method gave results considerably lower than those obtained by the Adams gravimetric. Because the gravimetric method was considered as standard, the Babcock results were looked upon as too low. Later the gravimetric procedure of Roese (3), improved by Gottlieb (4), and known as the Roese-Gottlieb method was made official by the Association of Official Agricultural Chemists.

^* Published with the approval of the Director as Paper No. 767. Journal Series, Minnesota Experiment Station.