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Grades and Methods of Analysis of Dry Skim Milk

E. C. Thompson, W. S. Slemmons and R. S. Fleming

ABSTRACT

The increased use of dry skim milk in the food industries has created a need for its proper classification by grades, so that the grade name may be taken as an index of quality. Formerly the quality of this product has been appraised by direct observation of its physical properties, by the results of selected laboratory determinations, or by a combination of both. Grading practices of the past have not been uniform due to the following: variation in the criteria accepted as a basis for grading; lack of adequate terminology to be applied to characteristics of quality; variations in laboratory practice; and undefined expression of the limits of probable errors in analysis.

The work of the Standards Committee of the American Dry Milk Institute consisted of collaborative work on laboratory technic, selection of the most suitable methods of analysis, the examination of a large number of samples and the correlation of the results of inspection and laboratory determinations with the more universally accepted trade demands of quality.

The authors constitute the Standards Committee of the American Dry Milk Institute. Their addresses are The Borden Company, 350 Madison Avenue, New York City; Carnation Company, Oconomowoc, Wisconsin; Merrell-Soule Company, Syracuse, New York.