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  2. Gerber method - Wikipedia

    en.wikipedia.org/wiki/Gerber_method

    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.

  3. Fat content of milk - Wikipedia

    en.wikipedia.org/wiki/Fat_content_of_milk

    The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.

  4. DuPont - Wikipedia

    en.wikipedia.org/wiki/DuPont

    DuPont de Nemours, Inc., commonly shortened to DuPont, is an American multinational chemical company first formed in 1802 by French-American chemist and industrialist Éleuthère Irénée du Pont de Nemours. The company played a major role in the development of the U.S. state of Delaware and first arose as a major supplier of gunpowder.

  5. How Does DuPont Boost Its Returns? - AOL

    www.aol.com/news/2012-01-15-how-does-dupont...

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  6. How Does Amgen Boost Its Returns? - AOL

    www.aol.com/news/2012-01-15-how-does-amgen-boost...

    As investors, we need to understand how our companies truly make their money. A neat trick developed for just that purpose -- the DuPont Formula -- can help us do so. So in this series we let the ...

  7. What the '2 percent' actually means in 2 percent milk — and ...

    www.aol.com/article/lifestyle/2017/10/30/what...

    In fact, a gallon of 2% has more than half the fat as a gallon of whole milk. The FDA requires whole milk to have at least 3.25$ fat by weight. But the amount of fat can range from 3.25$ to 5 ...

  8. Homogenization (chemistry) - Wikipedia

    en.wikipedia.org/wiki/Homogenization_(chemistry)

    One of the oldest applications of homogenization is in milk processing. [7] It is normally preceded by "standardization" (the mixing of milk from several different herds or dairies to produce a more consistent raw milk prior to processing). [7] The fat in milk normally separates from the water and collects at the top. Homogenization breaks the ...

  9. Babcock test - Wikipedia

    en.wikipedia.org/wiki/Babcock_test

    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.