{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/64008"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/64008","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The detection, chemically, of condensed milk in ice cream","abstract":"This study was taken up at the suggestion of the Pure Food Department of Virginia, and a preliminary report containing a suggestion of the method most likely to give results was submitted by one of the chemists of that Departent. The proposed method was based on the theory that the process of condensing milk causes a portion of the fat to resist all methods of extraction in general use; that not only to the usual methods of ether extraction fail to recover all the fat from condensed milk, but that results are the same with the Babcock Test and all its modifications. Using this theory as a basis, a method of procedure was submitted for the complete recovery of the fat, and it was concluded that the difference in results obtained by it and by one of the old methods would be evidence of the presence of condensed milk.","abstract_html":"This study was taken up at the suggestion of the Pure Food Department of Virginia, and a preliminary report containing a suggestion of the method most likely to give results was submitted by one of the chemists of that Departent. The proposed method was based on the theory that the process of condensing milk causes a portion of the fat to resist all methods of extraction in general use; that not only to the usual methods of ether extraction fail to recover all the fat from condensed milk, but that results are the same with the Babcock Test and all its modifications. Using this theory as a basis, a method of procedure was submitted for the complete recovery of the fat, and it was concluded that the difference in results obtained by it and by one of the old methods would be evidence of the presence of condensed milk.","abstract_has_math":false,"creators":["Holdaway, Charles W."],"institution":"Virginia Agricultural and Mechanical College and Polytechnic Institute","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Dairy Chemistry","degree_department":"Dairy Chemistry","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1916,"date_issued":"1916","date_published":"1916","updated_at":"2026-07-22T22:19:22Z","subjects":[],"languages":["en_US"],"rights":["Creative Commons Public Domain Mark 1.0"],"rights_urls":["http://creativecommons.org/publicdomain/mark/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/64008","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Dairy Chemistry"]},{"key":"dc:creator","label":"Author","values":["Holdaway, Charles W."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2015-11-13T19:06:37Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2015-11-13T19:06:37Z"]},{"key":"dc:date.issued","label":"Date","values":["1916"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Agricultural and Mechanical College and Polytechnic Institute"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Dairy Chemistry"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Agricultural and Mechanical College and Polytechnic Institute"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]},{"key":"dc:rights","label":"Dc Rights","values":["Creative Commons Public Domain Mark 1.0"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://creativecommons.org/publicdomain/mark/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/64008"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["This study was taken up at the suggestion of the Pure Food Department of Virginia, and a preliminary report containing a suggestion of the method most likely to give results was submitted by one of the chemists of that Departent. The proposed method was based on the theory that the process of condensing milk causes a portion of the fat to resist all methods of extraction in general use; that not only to the usual methods of ether extraction fail to recover all the fat from condensed milk, but that results are the same with the Babcock Test and all its modifications. Using this theory as a basis, a method of procedure was submitted for the complete recovery of the fat, and it was concluded that the difference in results obtained by it and by one of the old methods would be evidence of the presence of condensed milk."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["The detection, chemically, of condensed milk in ice cream"]}]}],"canonical_facts":{"dc:contributor.department":["Dairy Chemistry"],"dc:creator":["Holdaway, Charles W."],"dc:date.accessioned":["2015-11-13T19:06:37Z"],"dc:date.available":["2015-11-13T19:06:37Z"],"dc:date.issued":["1916"],"dc:description.abstract":["This study was taken up at the suggestion of the Pure Food Department of Virginia, and a preliminary report containing a suggestion of the method most likely to give results was submitted by one of the chemists of that Departent. The proposed method was based on the theory that the process of condensing milk causes a portion of the fat to resist all methods of extraction in general use; that not only to the usual methods of ether extraction fail to recover all the fat from condensed milk, but that results are the same with the Babcock Test and all its modifications. Using this theory as a basis, a method of procedure was submitted for the complete recovery of the fat, and it was concluded that the difference in results obtained by it and by one of the old methods would be evidence of the presence of condensed milk."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/64008"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Agricultural and Mechanical College and Polytechnic Institute"],"dc:rights":["Creative Commons Public Domain Mark 1.0"],"dc:rights.uri":["http://creativecommons.org/publicdomain/mark/1.0/"],"dc:title":["The detection, chemically, of condensed milk in ice cream"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Dairy Chemistry"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Agricultural and Mechanical College and Polytechnic Institute"]},"updated_at":"2026-07-22T22:19:22Z"}