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 Sharp, P. F. Articles by Hart, R. G. Search for Related Content PubMed Articles by Sharp, P. F. Articles by Hart, R. G.

The Influence of the Physical State of the Fat on the Calculation of Solids from the Specific Gravity of Milk

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Introduction

At least 36 different equations for calculating the relationship between the specific gravity and the fat and plasma solids content of milk have been published in the past 75 .years. The first equations proposed dealt with the determination of the fat content from the specific gravity and the total solids content, because at that time no simpler method for the determination of fat in milk was available. With the development of the Babcock and Gerber methods for the determination of fat, the use of the equation shifted to the determination of the total solids, or plasma solids, from the fat content and the specific gravity.

It has been a rather common observation that the equations work well only when applied to the data from which they are derived. They usually fail, particularly when used by another investigator. This has led to the substitution of a long list of different constants in the fundamental equation expressing this relationship, and to the addition or subtraction of arbitrary constant factors to make the calculated results agree with the experimentally determined values.