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

The Determination of Total Solids in Dairy Products by Drying with Forced Heated Air. I. Results with Milk, Skim Milk, Cream, Condensed Milk, Condensed Skim Milk and Evaporated Milk^*

The Pennsylvania Agricultural Experiment Station, State College, Pa.

ABSTRACT

It is generally conceded that moisture determinations in biological materials must follow empirical procedures and this viewpoint is confirmed by Halvorson (1), who in 1937 published a thorough survey of methods recognized by the Association of Official Agricultural Chemists. He concluded that it is not possible to arrive at the absolute water content of agricultural products and that the only practical method of determining total solids or moisture is to define them in terms of the residue or loss resulting from drying the materials under definitely specified conditions of temperature, time, pressure and any other factors which influence the rate or degree of moisture loss.

The Mojonnier methods (3) based on A.O.A.C. definitions (2) of total solids are generally accepted as satisfactory by the dairy industry. Not all laboratories can justify the cost of Mojonnier testers, however, and are forced to use the slower "Official Methods" or the less accurate indirect methods employing hydrometers.

^* Authorized for publication on April 10, 1945, as paper no. 1279 in the Journal Series of the Pennsylvania Agricultural Experiment Station.