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Sweetened Condensed Milk

II. A Comparative Study of Methods for Determining Total Solids¹

Connecticut Agricultural College, Storrs, Connecticut
Cornell University, Ithaca, New York

ABSTRACT

1. Twenty samples of condensed milk were tested for total solids by the official, the Mojonnier and a modified method suggested by the authors.
   
2. The Mojonnier method, invariably gave higher results than the official; in 20 samples the average difference was 0.57 per cent.
   
3. In the Mojonnier method the correction of 0.3 per cent applied at the end of twenty minutes drying in the oven checked closely with the final results at ninety minutes.
   
4. The modified method also gave somewhat higher results than the official; the average of 20 samples was 0.47 per cent above.
   
5. In more than two-thirds of the cases, the Mojonnier test was the highest of all, while the modified method usually gave results between the official and the Mojonnier.
   
6. The time required for 14 samples to reach constant weight in the modified method was between three and three and a half hours, while in the official method it required from five to six hours.
   
7. The modified method recommends itself as simple and economical for the determination of total solids, and as reliable as the Mojonnier.
   

¹ The work reported in this article was done in the Laboratory of Chemistry, Cornell University.