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Determination of the Solids in Milk by a Lactometric Method at 102° F.¹

Eastern Utilization Research and Development Division, Agricultural Research Service, USDA, Washington, D. C.

ABSTRACT

Formulas for calculating the percentage of total solids and solids-not-fat in milk have been studied in the United States and abroad for many years. More than 60 different equations for computing the relation between the fat content and specific gravity and the solids of milk have been submitted by investigators. These equations appear to give reliable estimates of milk solids only when applied to data from which they were derived. Many researchers have substituted constants and corrections in the basic equations, in order to make the computed values agree with the experimental ones. The different constants, corrections, and divergencies in the calculated values have caused confusion and doubt concerning the fundamental reliability of the method. Comprehensive reviews and studies of the various formulas and techniques are available (7, 8, 9, 10, 20).

The lag in the development of a more satisfactory method may be due to the emphasis that has been placed for many years on the fat content of milk as the basis for paying producers.

¹ This work was done with funds delegated by the Agricultural Marketing Service.