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Thus, it is not necessary to calculate each ingredient's true percentage in order to calculate each ingredient's mass, provided the formula mass and the baker's percentages are known. Ingredients' masses can also be obtained by first calculating the mass of the flour then using baker's percentages to calculate remaining ingredient masses:
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.
Charring – is observed as tiny black specs at the fat/non-fat interface in the butyrometer. This problem is due to charring of the milk proteins by the concentrated Gerber acid. It could also arise as a result of pouring the milk sample directly onto the acid in the butyrometer. To avoid charring, first, ensure the acid concentration is right.
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.
Vegetable oil, canola oil and corn oil are among the most common and affordable oils available at the supermarket, but are they The Best Oils For Baking Skip to main content
Whether you have another kind of milk, dairy or a non-dairy substitute, you can still make that cake, sauce or pudding with a whole milk substitute. Half-and-half comes in at around 10% fat, while ...
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 ...
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