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The Accuracy of the Mojonnier Method for Estimating Milk Fat in Milk and Cream

Vermont Agricultural Experiment Station²

ABSTRACT

Laboratory technicians have inquired about the degree of accuracy that can be achieved in estimating milk fat in milk by the Mojonnier method. They have also questioned the relative accuracy of single or duplicate determinations on individual samples. Data are presented for milk and cream to answer these questions.

Literature Review

The literature related to this study is the result of comparing the accuracy of the various volumetric methods with the Roese-Gottlieb method and its mechanized modification, the Mojonnier method, for estimating milk fat in milk and cream. The literature is cited if the data are complete and sufficient to make a contribution of statistical value.

Phillips (4) estimated 50 samples of unpreserved milk in duplicate for milk fat. The individuals in 29 duplicates agreed, 15 differed by 0.01 per cent, 5 by 0.02 per cent and 1 by 0.03 per cent milk fat. Dahlberg, Holm and Troy (1) made 55 estimations for milk fat in duplicate.

¹ The assistance of Charles Harmon and Harriet Mueller is gratefully acknowledged.

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