16: alterations

just wanted to confirm my test liquids and make some alterations to the method.
the test liquids will be (listed in order of fat content):
-skim milk (<0.15%)
-low fat milk (<1.5%)
-reduced fat milk (approx. 2.0%)
-whole milk (approx. 3.8%)
-skim evaporated milk (20%, maybe)
-evaporated milk (28%)
-cream (48%*)

*- cream contains 48% milk fat at its natural state (which i have no idea what that is), but it is basically the fat component of milk.

i'll be changing the amount milk used in each trial from one tablespoon to one and a half tablespoons or 30mL. also, instead of shaking each trial for 40 seconds, i've changed it so each trial will be shaken for 30 seconds.