ANKOM HCl Series - Manual (Page 15)

Operator’s Manual
Rev L 11/12/14 pg. 15
Sample Categorization Data from ANKOM Lab (sorted by DE Weight)
Sample Type Fat % DE Weight Sample
Weight Notes
Whole Milk ~ 3% 1.25 g 1.25 g After adding the DE to the filter bag, press the eraser end
of a pencil into the DE to create an indentation into which
the milk can be added using a pipette. Record the weight
(to make sure DE was not transferred to the pencil) & tare.
Whipping Cream 35% 1.25 g 0.5 g After adding cream to the filter bag using a pipette (see
milk technique above) and not overflowing the indentation
in the DE, leave the filter bag open and dry it in an oven
for 1 hour at 100-105°C. Seal the bag.
Processed Cheese > 25 % 1.2 g 0.3 g
Potato Chips 30 - 40 %
Mayonnaise 75 - 80 %
Hot Dog 30%
Ground Beef > 20 %
Cheddar Cheese 35%
Chocolate Liquor > 50 % 1.1 g 0.4 g
Swiss Cheese 30% 1.0 g 0.5 g
Processed Cheese 20 - 25 %
Powdered Non-Dairy Creamer 35%
Mozzarella Cheese 20%
Ground Beef < 20 %
Cream Cheese 15 - 35 %
Veggie Chips 20% 0.9 g 0.6 g
Tortilla Chips 25%
Milk Replacer > 30%
Cheese Curls ~ 25 %
Sour Cream 20% 0.8 g 0.7 g
Milk Chocolate 25 - 30 %
Dried Algae 15 - 20 %
Yogurt 1 - 1.5 % 0.75 g 0.75 g
Whey Powder 2%
Soybean 20%
Moist Pet Food (canned) < 10 %
Milk Replacer 20 - 30 %
Milk Powder 15 - 20 %
Fish Feed 15%
Moist Distillers Grain (syrup) 10 - 12 % 0.7 g 1.0 g
Cottage Cheese < 5 % 0.6 g 0.9 g
Meat & Bone Meal 10 - 15 % 0.5 g 1.0 g
Dried Pet Food 5 - 15 %
Dried Distillers Grain < 15 %
Pretzels 5%
Forages 2 - 3 % 0.3 g 1.2 g Most forages are light. Do not allow the mass in the bag to
puff out the sides of the filter bag which will make it more
difficult to completely saturate the sample.
Feed Mixtures < 10% 0.3 - 0.4 g 1.1 - 1.2 g