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Determination total fat in non dairy creamer by gerber method

Determination total fat in non dairy creamer by gerber method  (01/11/2014)

The fat can be separated from fat-containing milk/milk powder through the addition of sulphuric acid. The separation is made by using amyl alcohol and centrifugation. The fat content is read directly on a special calibrated butyrometer.
Determination protein in non dairy creamer by kjeldhal method

Determination protein in non dairy creamer by kjeldhal method  (01/11/2014)

The sample is digested in H2SO4, using CuSO4.5H20 as catalyst with K2SO4, to release nitrogen from protein and retain nitrogen as ammonium salt.  Concentrated NaOH is added to release NH3, which is distilled, collected in H3BO3 solution, and titrated in HCl.
Determination moisture content in non dairy caramer

Determination moisture content in non dairy caramer  (01/11/2014)

The moisture content of a powder is the loss in weight (%) after oven drying at 102oC untill constant weight is obtained. The sample is dryed by oven drying to constant weight at 102oC ± 2oC for 4 hours. The oven drying is repeated untill the two successive weighing do not differ more than 0.5mg.
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