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Journal of Dairy Science Vol. 21 No. 4 195-197
© 1938 by American Dairy Science Association ®
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A Method for the Extraction of Fat in Ice Cream in Order to Determine its Purity1

W. F. Epple and B. E. Horrall

Department of Dairy Husbandry, Purdue University Agricultural Experiment Station, Lafayette, Indiana

ABSTRACT

A method is given for the extraction of fat from ice cream in large quantities.

Results obtained in the extraction of fat from ice cream indicate that the acetic acid method is more economical, more fat is secured per extraction and takes less time than either the sulphuric acid or ammonium hydroxide methods.

FOOTNOTES

1 Published with the approval of the Director of the Purdue University Agricultural Experiment Station.






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Copyright © 1938 by the American Dairy Science Association ®.