Final Report of the Sub-Committee on the Determination of the Percentage of Fat in Buttermilk, Skim Milk and Whey
Open Access
- 1 April 1945
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 28 (4) , 325-327
- https://doi.org/10.3168/jds.s0022-0302(45)95181-2
Abstract
Centrifugal testing methods recommended by the committee for adoption are: (1) American Association; for buttermilk and skim milk and for whey from Cheddar, Blue, Edam and Swiss Cheeses. (2) Minnesota (original reagent); v for whey from Cheddar, Swiss, Edam and Cottage Cheeses. (3) Pennsylvania; for whey from Cheddar, Blue and Edam ] cheeses.Keywords
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