Franz von Soxhlet

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Franz Ritter von Soxhlet (January 12, 1848 Brno – May 5, 1926 Munich) was a German agricultural chemist from Brno. He invented the Soxhlet extractor in 1879 and in 1886 he proposed pasteurization be applied to milk and other beverages. Soxhlet is also known as the first scientist who fractionated the milk proteins in casein, albumin, globulin and lactoprotein. Furthermore, he described for the first time the sugar present in milk, lactose.

He was the son of a Belgian immigrant. He gained a PhD at Leipzig in 1872. In 1879 he became a professor of agricultural chemistry at the Technical University of Munich.[1]

Soxhlet extractor


  • Rosenau, M.J.: The Milk Question, Houghton Mifflin Company, Boston, 1913.
  • Soxhlet, F.: Die gewichtsanalytische Bestimmung des Milchfettes, Polytechnisches J. (Dingler's) 1879, 232, 461
  • Rommel, Otto: Franz von Soxhlet Münchener Medizinische Wochenschrift 73 (1926) 994–995
  • Österreichisches Biographisches Lexikon, XII. Band, [Schwarz] Marie – Spannagel Rudolf, Wien 2005
  1. ^ Soxhlet, Franz Ritter von In: Neue Deutsche Biographie (NDB). Band 24, Duncker & Humblot, Berlin 2010, ISBN 978-3-428-11205-0, S. 606 f.


  • Herzfeld: Franz von Soxhlet †. In: Die Deutsche Zuckerindustrie Vol. 51, 1926, pp. 501–502.
  • Theodor Henkel: Franz von Soxhlet zum Gedächtnis. In: Süddeutsche Molkerei-Zeitung Vol. 46, 1926, pp. 493–494 (m. Bild u. Schriftenverzeichnis).