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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
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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.

Information

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

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References

REFERENCES

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