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 Weimar, A. C. Search for Related Content PubMed Articles by Weimar, A. C.

The Alcohol Test as a Means of Detecting Abnormal Milk

Dairy Division, United States Department of Agriculture, Washington, D. C.

ABSTRACT

In the methods of determining the quality of milk, the alcohol test has not yet found a very important place. Many investigators have found this test to be of great value, but in a practical way, have not been able to agree on its merits for use in the milk-receiving room. Other quality tests are employed, but the one most universally used is the acid test, even though its defects have become generally recognized. It is well known that the present acid test does not indicate the true acidity, since the casein and salts combine with the alkali, which, at times, results in an apparent high acidity in fresh milk. Under any conditions dairy manufacturing plants, and especially condenseries, would welcome any rapid and accurate test that would determine the quality of milk received. It is the object of this paper to throw more light, if possible, on work already done on the alcohol test, that it may, in some way, hasten the perfection of a reliable test.