BUTTER MOISTURE AND FAT ESTIMATION by JATIN NAGI EDUPILLAR
Автор: EDU PILLAR
Загружено: 2021-01-30
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BUTTER MOISTURE AND FAT ESTIMATION by JATIN NAGI EDUPILLAR
Butter a pale yellow edible fatty substance made by churning cream and used as a spread or in cooking.
STEPS INVOLVED IN CALCULATION OF MOISTURE AND FAT CONTENT .
1.TAKE WEIGHT OF EMPTY DISH (W1).
2. TAKE SAMPLE OF WHITE BUTTER AND WEIGH IT (W2).
3. HEAT THAT SAMPLE AND AGAIN WEIGH IT ( W3)
4. MOISTURE CONTENT = ( W2-W3/ WEIGHT OF SAMPLE ) X 100
5. ADD PETROLEUM ETHER TO HEATED SAMPLE OF BUTTER AND GIVE 3 WASHES .
6.THEN STORE THE RESIDUE IN A DESSICATOR.
7. THEN WEIGHT IT ( W4 ) WHICH IS CALLED AS CURD.
8. NOW FIND CURD PERCENTAGE ( W4/WEIGHT OF WHITE BUTTER SAMPLE X 100 )
9. FAT PERCENTAGE = ( 100 - PERCENTAGE OF MOISTURE - PERCENTAGE OF CURD )
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