Reference to this RM Value test for milk fat, we would like to understand the implication of water temperature flowing inside the condenser unit.
It is mentioned in the procedure that outlet temp. of water from the condenser should be 15-20 Degree centigrade. To achieve this outlet temp., inlet has to be lower than that. Now, given the lab conditions, for us, it is not possible to provide such a low inlet temperature at condenser. We are normally providing/circulating water at around 30-35 degree centigrade. Is this going to affect the quality of distillate and hence the RM value of milk fat?
Would like to understand what are the implication on RM value results so that we can able to control adulteration issues.