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Tables and Nomograph for Sharp and Hart's Equation for the Calculation of Total Solids in Milk

Dairy Service Laboratory, State Department of Agriculture, Sacramento, California

ABSTRACT

It has long been known that the previous temperature history and manner of treatment received by milk has an influence upon its specific gravity as measured at 15° C. An important contribution towards a method to eliminate this influence was made by Bakke and Honegger (1). Their work was extended and corroborated by Hoyt, Lampert et al. (2). Lampert (3) also made a general review of this and other work pertaining to the use of the lactometer.

In a detailed study of the subject, Sharp and Hart (4) recommend that the specific gravity of milk be measured at 30° C, the milk previously having been warmed to 45° C. for one-half minute, thus insuring that the determination is made while the fat is in the liquid state. The following equation was evolved for the calculation of total solids from the fat content and specific gravity.

In 421 comparisons the deviation between calculated and gravimetric results did not exceed 0.30 per cent.