Abstract
When the orotic acid content of the milk that is used in the manufacture of chocolate is known, non-fat milk solids can be determined with satisfactory accuracy by the described method. The method is equally valid for chocolate products that contain milk protein that has been subjected to high-temperature heat treatment and consequently cannot be analysed satisfactorily by the method of the Association of Official Analytical Chemists.Natural variations in the orotic acid content of milk of various origins are too great to permit the determination of milk solids, for arbitration purposes, in milk chocolate.
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