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A Comparison of the Decantation Method with Other Methods for the Determination of Fat in Butter

Laboratory of Dairy Chemistry, University of Illinois, Urbana, Illinois

ABSTRACT

Many methods which may be used in the laboratory for the determination of the percentage of fat in butter have been devised. None of these methods, however, is directly applicable in creamery control analyses, because of the time involved and the skill necessary in their manipulation. Certain of these methods have been modified in such a manner as to decrease the time and the skill required to obtain a determination of sufficient accuracy for creamery work.

An attempt has been made in this work to compare one of the newer of these modified methods, the Kohman¹ decantation method, with the Mojonnier method and with two of the slower laboratory methods, the A. O. A. C. and the Roese-Gottlieb. In the last three of these methods all weighing is done with an analytical balance.

In the decantation method the moisture was determined in a 10-gram sample, using an aluminum cup with a pour-out lip.

¹ E. F. Kohman, J. Ind. Eng. Chem., xi, 36, 1919.