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A Study of Determining Solids-Not-Fat in Cow's Milk

Dairy Husbandry Department, University of Nebraska Lincoln, Nebraska

ABSTRACT

With the advancement of dairy manufacturing more and more attention is paid to close approximations and efficient methods of analyzing the raw material—milk. In butter making the butterfat test of the raw material is of primary importance. In the manufacturing of cheese, ice-cream, condensed and powdered milks, the estimation of milk-solids-not-fat is also desirable and sought by the cheese and ice-cream manufacturers. The determination of butterfat is satisfactorily accomplished by the well accepted Babcock test as approved by the American Dairy Science Association (1).

In the estimation of solids-not-fat, however; no special direct standard method is employed but its calculations are made indirectly. 1. The total solids of a given sample are found by using the gravimetric method II (2).

2. The percentage of butterfat is subtracted from the percentage of total solids and the difference indicates the percentage of S. N. F. (solids-not-fat). Or, various formulas are employed which enable one to estimate the total solids and solids-not-fat to a great degree of accuracy for all practical purposes.

¹ Published by permission of the Director.