摘要：A mixture of Tween 80 and sodium salicylate was used as a reagent for the estimation of fat content in various kinds of milk products, and the results obtained were compared with those obtained by official methods. The method presented was shown to be more favorable than the official methods in its simplicity and rapidity. The results obtained in raw milk, concentrated milk, and coffee milk were satisfactory and statistically no significant difference was seen between this method and official method at the 0.01 level. Furthermore, the mechanism of separation of fat by this method was discussed.
