This discussion is in no way intended as an inclusive one relative to the application of chemistry to the dairy industry. It is intended rather as a brief resume of certain problems that have been studied, at least in part, by the Dairy Industry Section of the Iowa Agricultural Experiment Station. For ease of handling and for continuity the subjects might, without too great a stretch of imagination, he classed as applications of analytical chemistry, catalysis, surface chemistry, physical chemistry and enzyme chemistry to the manufacture of dairy products. Two analytical chemical problems will be considered here, (1) Why is it that samples of ice cream made from mixes which contain legally required amounts of fat may be found illegal by regulatory laboratories? and (2) inasmuch as aggregate "fat" losses in churning represent large sums of money are the materials that are determined as fat really fats and are they worth incorporating into butter?
Proceedings of the Iowa Academy of Science
© Copyright 1939 by the Iowa Academy of Science, Inc.
Bird, E. W.
"Some Applications of Chemistry to the Manufacture of Dairy Products,"
Proceedings of the Iowa Academy of Science, 46(1), 207-209.
Available at: https://scholarworks.uni.edu/pias/vol46/iss1/40