Hostname: page-component-cc8bf7c57-fxdwj Total loading time: 0 Render date: 2024-12-11T23:02:01.121Z Has data issue: false hasContentIssue false
  • English
  • Français

A simple spectroturbidimetric method for the determination of the fat content of homogenized ice-cream mixes

Published online by Cambridge University Press:  01 June 2009

J. D. S. Goulden  and
P. Sherman
J. D. S. Goulden
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
P. Sherman
Affiliation:
T. Wall and Son, Ltd, Acton, London
Get access Rights & Permissions [Opens in a new window]

Summary

A rapid spectroturbidimetric method for the determination of the fat content of homogenized ice-cream mixes using a simple filter absorptiometer has been devised. Turbidities are measured at two different wavelengths to allow for changes in the degree of homogenization. The standard deviation of the differences from the values obtained by the Werner-Schmid method was found to be 2·5% of the mean fat content value. The method also enables the mean fat globule diameter to be determined.

Type
Original Articles
Information
Journal of Dairy Research , Volume 29 , Issue 1 , February 1962 , pp. 47 - 53
Copyright
Copyright © Proprietors of Journal of Dairy Research 1962

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

British Standards Institution (1954). B.S. 2472.Google Scholar
Goulden, J. D. S. (1958 a). Dairy Ind. 23, 558.Google Scholar
Goulden, J. D. S. (1958 b). Trans. Faraday Soc. 54, 941.CrossRefGoogle Scholar
Goulden, J. D. S. (1960). J. Dairy Res. 27, 67.CrossRefGoogle Scholar
Goulden, J. D. S. (1961). Brit. J. appl. Phys. 12, 456.CrossRefGoogle Scholar
Meehan, E. J. & Beattie, W. H. (1961). Analyt. Chem. 33, 632.CrossRefGoogle Scholar
Pettinati, J. D. & Haugaard, G. (1959). Ice Cr. Fld, 74, 44.Google Scholar