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A Study of Methods of Obtaining Milk Samples for Estimating Milk Fat by the Mojonnier Method

Vermont Agricultural Experiment Station^,2

ABSTRACT

Wide differences in the amounts of milk fat were obtained from some samples of the same milk by the Babcock and by the Mojonnier methods. An examination of the data revealed that the method of weighing the samples of milk and of transferring them into the extraction flask by the Mojonnier method was responsible for these abnormal variations.

Though not recognized as official, the Mojonnier method is used extensively in dairy laboratories in this country instead of the Röese-Gottlieb method (1). Some essential details of the technic for obtaining the sample of milk are lacking in the Röese-Gottlieb method (1) and three different technics are used in the Mojonnier procedure (3, 4).

The writers were unable to find any data in the literature on this subject, except a statement by Dahlberg, Holm and Troy (2) which is quoted. It was thought that the measuring of samples would introduce slight errors and that fat might rise in the weighing pipette during the time required for weighing to such an extent that extra rich milk might remain in the pipette after the sample was delivered.

¹ Now a Lieutenant in the U.S. Army Air Corps.

² Published with the approval of the Director of the Vermont Agricultural Experiment Station.