A simple colorimetric method has been developed for the determination of fat content in milk.
Optimal conditions for a hydroxamate method have been worked out with respect to the homogeneous reaction system and the reaction time.
The results obtaine...
A simple colorimetric method has been developed for the determination of fat content in milk.
Optimal conditions for a hydroxamate method have been worked out with respect to the homogeneous reaction system and the reaction time.
The results obtained in determination of fat content of market milk show a high reliability compared with the Babcock method.