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Unformatted text preview: ey 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