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The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
The test is based on the observation that a suitable amount of sulfuric acid added to the milk will dissolve proteins and other components, except the fat. Heating and centrifuging cause the fat to separate and float to the top, in a layer free of bubbles. The amount of fat in the milk can then be estimated from the volume of that layer.
Milk homogenization is accomplished by mixing large amounts of harvested milk, then forcing the milk at high pressure through small holes. [7] Milk homogenization is an essential tool of the milk food industry to produce consistent levels of flavor and fat concentration. Another application of homogenization is in soft drinks like cola products.
Milk alternatives vary quite a bit in texture, from thick and creamy soy milk or canned coconut milk to thinner and more watery options like rice, almond, hemp, and flax milk.
To make low fat milk, one can simply mix skim and whole milk in a fixed ratio. [6] The fat content of the raw milk produced by cows ranges from about 3.3% up to 5%. It varies by breed, and by diet, and can also be altered by selective breeding and genetic modification.
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In this technique, a sample of material is weighed, heated in an oven for an appropriate period, cooled in the dry atmosphere of a desiccator, and then reweighed. If the volatile content of the solid is primarily water, the loss on drying technique gives a good measure of moisture content. [ 5 ]
The dry matter in cheese contains proteins, butterfat, minerals, and lactose (milk sugar), [citation needed] although little lactose survives fermentation when the cheese is made. [ citation needed ] A cheese's fat content is expressed as the percentage of fat in the cheese's dry matter (abbreviated FDM or FiDM), which excludes the cheese's ...