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 Babcock, C. J. Articles by Doan, F. J. Search for Related Content PubMed Articles by Babcock, C. J. Articles by Doan, F. J.

Final Report of Committee on Methods of Determining the Curd Tension of Milk

ABSTRACT

The curd tension of milk, while probably not wholly satisfactory as a measure of digestibility and suitability of milk for infant use, nevertheless has been tacitly accepted as an indication of these characteristics. The recent action of the Council on Foods of the A.M.A. in "accepting" homogenized milks with soft curd claims and establishing a limit of 20 grams tension for such milks has further added to the repute of the curd tension value. Some municipalities have set, or are contemplating establishing, curd tension standards for homogenized milk, the production of which is increasing rapidly. It seems particularly desirable, therefore, to publish the procedure for making curd tension determinations which was approved at the Thirty-sixth Annual Meeting of the American Dairy Science Association, June 1941.

DETERMINATION OF THE CURD TENSION OF MILK

Reagent

The coagulant consists of .08 N hydrochloric acid to which U.S.P; (1:3000) dry pepsin has been added at the rate of 450 mgms. per 100 ml.