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RULES FOR CALCULATING THE APPROXIMATE COMPOSITION OF MILK FROM THE SPECIFIC GRAVITY AND PERCENTAGE OF FAT AS DETERMINED BY THE BABCOCK METHOD

H. I. BOWDITCH, M.D.; A. W. BOSWORTH, A.M.
Am J Dis Child. 1914;VII(3):244-245. doi:10.1001/archpedi.1914.04100390077006.
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In a previous paper1 we gave a rule for finding the percentage of total protein in milk from the percentage of casein. As printed it reads: "The percentage of casein multiplied by 1.4 will give the percentage of total protein..." This is incorrect and should read: "The percentage of casein multiplied by 1¼ will give the percentage of total protein..."

This rule is based on the figures given in the accompanying table:

We also wish to call attention to the fact that the approximate composition of milk may be found by a few simple calculations from the lactometer reading and the percentage of fat as determined by the Babcock method. The rules for these calculations are as follows:

1. Total solids:

L/4 + (1.2 × F) = total solids.

2. Solids not fat:

L/4 + (0.2 × F) = solids not fat.

3. Casein:

(F − 3) × 0.4 + 2.1= per cent. of

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