assignment 4

assignment 4 - Sametra Williams Enrollment #: 646028 DARY...

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Sametra Williams Enrollment #: 646028 DARY 1048 1. The pH of normal milk is 6.5 to 6.7; which is the hydrogen-ion concentration in a solution. Temperature has a large affect on the pH of milk. 2. The value for the titratable acidity of normal milk is .15% to .18% and that of sour milk is .25%. 3. Apparent acidity is the “automatic” acidity of fresh milk. Developed acidity is the bacterial action milk possesses to break down lactose to lactic acid. 4. Specific gravity is the density of a substance divided by the density of water at the same temperature. The specific gravity of milk is 1.032; specific gravity of milk fat is.900; specific gravity of solids-not-fat is 1.616. 5. Freezing point is an important physical property of milk because it tests for abnormally high amounts of water in milk. It is determined by an instrument called a cryoscope. 6. The legal standard for freezing point for U.S. Grade A milk is -.530º C. 7.
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This note was uploaded on 02/03/2009 for the course DARY 1048 taught by Professor Jenny during the Spring '08 term at LSU.

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assignment 4 - Sametra Williams Enrollment #: 646028 DARY...

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