It wasn't until 1886 that German chemist Frans von Soxhlet decided to test the method on milk, changing the dairy business forever. Before Soxhlet's innovation, milk could be a dangerous thing to ...

Definition: The process of transferring the partially soluble components of a solid to the liquid phase using a Soxhlet extractor. The solid is placed in a filter paper thimble which is then placed ...

That’s about 58 grams for a 160-pound adult. The standard method for measuring fat content is called the Soxhlet extraction. In this method, food is ground up and continuously washed with an organic ...

Named after the French scientist Louis Pasteur, who in the 1860s realised that abnormal fermentation could be prevented in beer and wine by heating it, the prospect of using pasteurisation in dairy ...