LAC 7:XXXI.113 – Testing Chocolate Milk for Butterfat Content | Midpage

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Louisiana Administrative Code

§ 113

LAC 7:XXXI.113

Testing Chocolate Milk for Butterfat Content

LR 1:166 (March 1975)Promulgated in accordance with R.S. 40:891 and R.S. 40:883.State of Louisiana

A. The method of analysis shall be the Pennsylvania Method and the procedure shall be as follows: Warm the samples to room temperature (approximately 70F) and mix by pouring from one container to another four to six times. Weigh 18 grams into an 8 percent milk test bottle. Add
2 milliliters of 28 percent to 29 percent ammonium hydroxide and mix for three minutes in a mechanical shaker. Add 3 milliliters of N-butyl alcohol and mix for three minutes in the shaker. Add 17.5 milliliters sulphuric acid
(sp. gr. 1.72 to 1.74) to the contents and mix for three to five minutes in the shaker. When contents appear to be incompletely dissolved, Add 1 to 2 milliliters of sulphuric acid (sp. gr. 1.82 to 1.83) and mix for two minutes in the shaker. The remaining procedure shall be the same as that for raw milk samples (§105.B) with the following exception: Add one to two drops of glymol and measure fat column as specified for cream test (§107). Tests shall be run in duplicate and the variation between the two shall not exceed 1/10 of 1 percent.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:891 and R.S. 40:883.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Agriculture, Dairy Stabilization Board, LR 1:166 (March 1975).