Abstract
SINCE the major organic constituents of milk, with the possible exception of the fat, carry readily oxidizable groups, it should be possible to measure their amount by oxidimetry. Although the fat itself may not be readily oxidizable, it may possibly be measured indirectly by means of the substances associated with it in the fat phase and which are probably present in proportion to the amount of fat. Thus it would appear reasonable to believe that an oxidimetric method could be devised for measuring the total solids of milk. Such a test could be carried out much more rapidly and simply than by the methods usually employed.
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LEGGATT, A. Quantitative Estimation of the Total Solids in Fresh Whole Milk by Oxidimetry. Nature 171, 1028 (1953). https://doi.org/10.1038/1711028a0
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DOI: https://doi.org/10.1038/1711028a0
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