The detection, chemically, of condensed milk in ice cream

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.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Dairy Chemistry

Department dc:contributor.department

Dairy Chemistry

Grantor dc:publisher

Virginia Agricultural and Mechanical College and Polytechnic Institute

Year dc:date.issued

1916

Author dc:creator

• Holdaway, Charles W.

Statement dc:rights

• Creative Commons Public Domain Mark 1.0

Licence dc:rights.uri

• http://creativecommons.org/publicdomain/mark/1.0/

Language dc:language.iso

en_US

Handle dc:identifier.uri

http://hdl.handle.net/10919/64008

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/64008