A Comparison of the Babcock, Gerber, Minnesota, Pennsylvania, and Mojonnier Methods for Determining the Percentage of Fat in Homogenized Milk

Abstract

The Roese-Gottlieb ( Mojonnier) Method Burr (6), comparing several methods for testing homogenized milk for fat, found the Roese-Gottlieb method the most accurate. This test was so considered by all the chemists at that time. Richmond (28) pointed out that for ease and accuracy the Roese-Gottlieb method appeared to be the best method for determining the percentage of fat in homogenized milk. Marquardt (23) stated that ether extraction methods gave the most reliable results when testing homogenized milk for fat. Doan (12) stated that the homogenization process did not influence the accuracy of the Roese-Gottlieb or the Mojonnier methods. Mojonnier (25) reported the results of nine tests made by the Kohler and Kohler Laboratories showing that homogenized milk tested by the Mojonnier method averaged 0.012 per cent less than the same milk not homogenized. Dahlberg, Holm, and Troy (11)', in comparing the Roese-Gottlieb tests of milk made by five different laboratories, double homogenized one sample at 2,500 lbs. pressure to render it homogeneous for all laboratories. The sample of homogenized milk did not yield tests with the least variation between duplicates or between laboratories.