711. Some factors affecting turbimetric methods for the determination of fat in milk

Abstract

A method for the determination of the fat content of milk from measurements of the turbidities of diluted milk suspensions in the near infra-red region has been shown to provide greater accuracy than the alkali-addition method in the visible region. Variations in results due to breeds of cows and lactation times have been studied, and excluding early lactation samples, the maximum deviation within a given breed was found to correspond to ±0·2% in the fat concentration.