Le dosage de la matière grasse dans les fromages. Etude critique de la méthode en usage au Laboratoire Municipal. Comparaison avec la méthode internationale Schmid-Bondzynski-Ratzlaff

Abstract - The results of fat dosing in cheeses, that are obtained by the method which is used in the municipal Laboratory of Paris, are equivalent to those obtained by Schmid-Bondzunski-Ratzlaff method.
However, the quantitative neutralization of fat before the expulsion of solvents and drying, which is always requested, is impossible to do with S.B.R. technic but easy with municipal laboratory method