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The Heat Value of Milk as a Test of its Quality1

Published online by Cambridge University Press:  27 March 2009

John Malcolm  and
A. A. Hall
John Malcolm
Affiliation:
(From the Physiological Laboratory, University of Edinburgh.)
A. A. Hall
Affiliation:
(From the Physiological Laboratory, University of Edinburgh.)
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Extract

An indirect method of estimating the heat value of food stuffs, such as milk, is to determine the amounts of fat, sugar, and proteid chemically, and to multiply by the average caloric value of each; but since the amounts of these substances themselves indicate the quality of the milk their calculated caloric value need not be employed as a test of its quality.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 2 , Issue 1 , January 1907 , pp. 89 - 95
Copyright
Copyright © Cambridge University Press 1907

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References

page 89 note 2 Journ. filr prakt. Chemie, 39, S. 524, where much valuable information regarding the bomb calorimeter may be obtained.Google Scholar

page 90 note 1 The drying was not complete; we generally aimed at having 5 to 7% moisture in the dried residue, as that amount is usual in estimations of the heat value of food stuffs.