The detection, chemically, of condensed milk in ice cream

dc.contributor.authorHoldaway, Charles W.en
dc.contributor.departmentDairy Chemistryen
dc.description.abstractThis study was taken up at the suggestion of the Pure Food Department of Virginia, and a preliminary report containing a suggestion of the method most likely to give results was submitted by one of the chemists of that Departent. The proposed method was based on the theory that the process of condensing milk causes a portion of the fat to resist all methods of extraction in general use; that not only to the usual methods of ether extraction fail to recover all the fat from condensed milk, but that results are the same with the Babcock Test and all its modifications. Using this theory as a basis, a method of procedure was submitted for the complete recovery of the fat, and it was concluded that the difference in results obtained by it and by one of the old methods would be evidence of the presence of condensed milk.en
dc.description.degreeMaster of Scienceen
dc.description.notesIn application for Master of Science Degree. Submitted to W. B. Ellett, Ph. D., Acting Professor of Agricultural Chemistry.en
dc.format.extent[37], leaves.en
dc.publisherVirginia Agricultural and Mechanical College and Polytechnic Instituteen
dc.relation.isformatofOCLC# 20117277en
dc.rightsCreative Commons Public Domain Mark 1.0en
dc.subject.lccLD5655.V855 1916.H64en
dc.subject.lcshCondensed milken
dc.subject.lcshIce cream, ices, etcen
dc.titleThe detection, chemically, of condensed milk in ice creamen
dc.type.dcmitypeTexten Chemistryen Agricultural and Mechanical College and Polytechnic Instituteen of Scienceen


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