Date of Award:
Master of Science (MS)
Animal, Dairy, and Veterinary Sciences
Department name when degree awarded
The rapid growth of the dairy industry which began in the latter half of the nineteenth century necessitated the development of chemical tests for determining the composition of dairy products. Chemists devoted much study and labor in devising methods which would be both accurate and rapid. As a result of these researches a large number of tests were developed. Many of the methods possessed considerable merit and a few were so satisfactory that the rest did not come into general use. The basic principles of all the tests now in use were discovered between 1880 and 1890.
Winder, William C., "Variable Factors in the Determination of Fat and Moisture in Cheddar Cheese" (1947). All Graduate Theses and Dissertations. 4812.
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .