The Heat Value of Milk as a Test of its Quality
Open Access
- 1 January 1907
- journal article
- research article
- Published by Cambridge University Press (CUP) in The Journal of Agricultural Science
- Vol. 2 (1) , 89-95
- https://doi.org/10.1017/s0021859600001015
Abstract
An indirect method of estimating the heat value of food stuffs, such as milk, is to determine the amounts of fat, sugar, and proteid chemically, and to multiply by the average caloric value of each; but since the amounts of these substances themselves indicate the quality of the milk their calculated caloric value need not be employed as a test of its quality.Keywords
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