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Behrend and Morgen (5) were probably the first to recognize the relationship existing between the total solids and specific gravity of milk. Fleischmann (7) appears to be the first individual to present a formula relating fat percentage, specific gravity and total solids that was sufficiently accurate to be generally accepted. Babcock (2, 3) and Richmond (14, p. 121) advanced formulae most commonly employed in the United States and England, respectively, during recent years. Toyonaga is credited by Fleischmann and Wiegner (8) as ~the individual who first recognized the importance of the physical condition of the fat in the lactometric determination of total solids. Studies relative to the physical condition of the fat were presented, in addition, by Bakke and Honegger (4), Lampert (11) and Sharp and Hart (16).
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Ystgaard et al. (1951) studied this question.
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