Louisiana Administrative Code
Title 7 - AGRICULTURE AND ANIMALS
Part XXXI - Milk, Milk Products and Substitutions
Chapter 1 - Milk Testing
Subchapter B - Approved Methods of Testing
Section XXXI-109 - Procedure; Testing Ice Cream for Butterfat Content
Universal Citation: LA Admin Code XXXI-109
Current through Register Vol. 50, No. 9, September 20, 2024
A. The two methods of analysis shall be the Majonnier and the Acetic and Sulphuric Acid Method. The procedure for the latter shall be as follows: Weigh 9 or 18 grams of melted ice cream into a 9 or 18 gram cream test bottle. Add an equal amount of water and mix. Add 13 to 14 milliliters of glacial acetic acid to contents and mix. Add 13 to 14 milliliters of sulphuric acid (Sp. gr. 1.82 to 1.83 at 68° F) and mix. Complete the testing procedure exactly as specified for cream (§107).
AUTHORITY NOTE: Promulgated in accordance with R.S. 40:891 and R.S. 40:883.
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