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牛奶的主要成分由脂肪(3.3%)、蛋白质(2.9%)、乳糖(4.5%)及灰分(0.7%)组成,总固体约为11.5%。除去脂肪的固体物含量称之为非脂固体。日本卫生部规定,牛奶的脂肪含量必须在3.0%以上,非脂固体必须在8.0%以上。并规定,总固体的测定用铝制表面称量皿称取试样2.5～3 g,在水浴上蒸去大部分水分后,置98°～100℃烘箱中干燥至恒重。此法需时较长。作者乃用微波加热法的称量法测定牛奶及其制品总固体,与规定的方法作比较,结果很好。微波加热装置是使用日本安立电气公司制
The main component of milk consists of fat (3.3%), protein (2.9%), lactose (4.5%) and ash (0.7%) with a total solids of about 11.5%. The amount of solids removed from the fat is called non-fat solids. Japan’s Ministry of Health stipulates that the fat content of milk must be above 3.0%, non-fat solids must be above 8.0%. And provides that the determination of total solids with aluminum weighing utensils Weigh the sample 2.5 ~ 3 g, most of the steam distilled water on the water, set 98 ° ~ 100 ℃ oven dried to constant weight. This method takes a long time. The author uses the method of microwave heating to determine the total solids of milk and its products, compared with the prescribed method, the result is very good. Microwave heating device is the use of Japan’s Anritsu electrical system