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noticeable charred matter or curd in the bottle. There is also the possibility that the bottle
was overflowed when the final amount of water was added to the bottle. It appeared that
one or two of the bottles were completely filled to the top and placed back into the
Centrifuge for the final spin time. Another person in the lab measured the fat content and
disposed of the contents before I could look at the bottle of 32% milk fat, therefore the
possibility of a reading error could have occurred, but that is unlikely.
Questions: Question 1-A). Cream varies widely in specific gravity, which would change the
weight. B) It is viscous so some cream would stick to the pipette. C) Well mixed cream
is apt to contain a considerable amount of CO2 and air.
Question 2-A) Glymol is a high grade white mineral oil colored red and must
have a specific gravity of no more than 0.85. B) The glymol may mix with the cream and
fat due to heat.
Question 3-A) Tests that contain black material in and under the fat column
should be rejected. They are caused by too strong of acid, too warm of acid, too much
acid, acid allowed to stand and too warm of cream. B) Tests that contain a white, curdy
fat caused by too weak of acid, too cold of an acid, not enough acid or cream that is too
cold. C) Tests that have foam on the fat column, generally from hard water. D) Reject all
tests that produce a cloudy fat column or show the presence of charred matter or curd or
Question 4- If the acid is added without water then the cream can become charred....
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This note was uploaded on 05/28/2013 for the course DARY 2085 taught by Professor Boeneke during the Spring '07 term at LSU.
- Spring '07