LPT 311: Milk and Milk Products Technology (1+1)

ESTIMATION OF FAT CONTENT OF MILK

• It is highly essential to assess the fat content of milk intended for further processing or marketing.
• Need for estimation of fat percentage.
• It largely determines the food value of milk.
• The payment of milk and milk products are made according to the fat content.
• The fat content is useful in manufacture of butter and cheese.
• It helps in the detection of adulteration, addition of water, and skimming off milk Fat content in the sample of milk can be estimated by 
  • Analytical method. 
  • Commercial method 
• The analytical method comprises of
  • Rose-Gottlieb’s method
  • Adam’s method 
  • Mojonnier’s method.
• The normal methods commercially followed are  
  • Gerber’s method
  • Babcok’s method