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Unformatted text preview: Titrating the milk with NaOH and phenolphthalein as our indicator it was determined that the lactic acid content of the milk was 17.56%. This was determined after adding 3.9 ml of NaOH to the 20ml of milk and 20 ml of dd water till a light pink color was achieved. Station 4 We looked over the analytical procedures for fat protein and mineral determination. They are the Babcock, Kjeldahl and Dry ashing methods respectively. Questions 1. If the teats are not cleaned properly or your tank is not sealed properly there could be sediment in the milk. 2. More water increases the freezing point of milk. 3. Milk is at 6.6 Ph. Bacteria decrease the acidity and can curdle the milk. Lipase breaks down lipids and turns them into fatty acids and glycerol so the Ph will drop....
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This note was uploaded on 03/08/2010 for the course ANSC 368 taught by Professor Staff during the Fall '08 term at Purdue.
- Fall '08