Reference no: EM133316228

You were asked to determine the lipid content in a fresh milk sample. As a quality control specialist, you were also asked to measure the lipid content of a powdered sample spray-dried from the same batch of liquid milk 3 years later, which had an unpleasant rancid odor. The lipid content in the fresh milk was determined by the Babcock method, and a volume of 4.0 mL fat was measured based on 100.0 mL of fresh milk (with a density of 1.027 g/mL). A separate test indicated that the fresh milk had a total solids content of 12.8%w/v. The fat content in the milk powder was determined by the Soxhlet method. For 25.0 g of milk powder loaded in a thimble, the weights of flask before and after extraction were recorded to be 50.60 and 56.65 g, respectively. The total solids content of the milk powder was 96.5%. Assuming the density of milk fat is 915 g/L, answer these questions:

1. What are the wet-basis and dry-basis fat contents in the fresh milk and milk powder samples?

2. What would be a possible cause of the lower lipid content (dry-basis) in the milk powder than that in the fresh.