A Comparison of the Mojonnier and Roese-Gottlieb Methods for Determining Milkfat Content of Ice Cream

Twenty-two samples of commercial ice cream were analyzed for milkfat content by the Mojonnier and Roese-Gottlieb methods. These samples were tested in duplicate by two analysts and results were compared. The Roese-Gottlieb method gave consistently lower results on the same sample than did the Mojonnier method. There was a wide variation in test results from the two methods. The Roese-Gottlieb test results ranged from 0.10 to 0.30% less than those of the Mojonnier test on the same samples, the Roese-Gottlieb results averaging 0.16% lower than those of Mojonnier method. These variations are highly significant and are attributable to the different amounts of alcohol used for fat extraction.