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Structure of Powdered Milk and its Possible Relation to the Keeping Quality of Whole Milk Powders

โœ Scribed by Palmer, L.S.; Dahle, C.D.

Book ID
121776084
Publisher
American Dairy Science Association
Year
1922
Tongue
English
Weight
606 KB
Volume
5
Category
Article
ISSN
0022-0302

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The objective was to determine the adulteration of fresh milk with reconstituted full fat milk powder. The ultra violet and visible spectra (700 to 240 nm) indicated two empirical parameters which are used to detect and quantify adulteration. Each parameter was calibrated against standards of adulte