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Final Report of the Sub-Committee on the Determination of the Percentage of Fat in Buttermilk, Skim Milk and Whey

University of Idaho, Purdue University, Iowa State College, and North Dakota Agricultural College

ABSTRACT

The committee evaluated various centrifugal testing methods for estimation of the fat content of buttermilk, skim milk and whey. The Mojonnier test was used as a standard for comparison. The purpose was to find a satisfactory method for determining the fat content of these products. Selection of a testing method was based chiefly on simplicity and on agreement with the standard method.

With all centrifugal methods for natural buttermilk, skim milk and whey, as the fat content increased, there was a tendency for the fat test to read a higher percentage of the Mojonnier.

Testing methods employing amyl alcohol or fusel oil were unsatisfactory, apparently due to variability of the reagents.

While no one testing method agreed perfectly with the Mojonnier, some procedures conformed much better than others. The following tests gave the best results on the products and are recommended by the committee for adoption:

1. American Association (1); for buttermilk and skim milk and for whey from Cheddar, Blue, Edam and Swiss cheeses.