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Final Report of the Sub-Committee on the Determination of the Percentage of Fat in Sweetened Condensed Milk and Evaporated Milk

University of West Virginia
University of Vermont
Ohio State University
Chairman, Pennsylvania State College

ABSTRACT

The committee has made an attempt to find a satisfactory method for the determination of fat in sweetened condensed milk and evaporated milk where Mojonnier equipment is not available.

The standard method of procedure in conducting the Babcock test is unsuitable for testing dairy products containing added sugar on account of the carbonization of the sugar which makes the reading of the fat column difficult.

Accuracy, simplicity, low cost and the use of standard Babcock equipment were the principal factors considered.

Comparisons were made of a number of methods which have been used in determining the percentage of fat in dairy products, with the Mojonnier method as the standard. Some of the methods investigated were eliminated because the originators did not recommend them for testing sweetened condensed milk and evaporated milk. Others were eliminated because the results were not satisfactory to the committee.

It was found, in making a further investigation, that both the Pennsylvania and the Minnesota methods gave results which agreed closely with the Mojonnier method.