milk butyrometer

The Gerber Method is a primary and historic chemical test to determine the fat content of milk and other substances. The Gerber Method is the primary testing method in Europe and much of the world.

1. Carryout through mixing of milk before testing. 2. Amyl alcohol must be pure. 3. Sulphuric acid is to be added gently by the sides of the butyrometer without wetting the neck of the butyrometer. Avoid direct pouring of milk on acid.

4. The three fluids viz. Sulphuric acid, milk and amyl alcohol should be added gently, so that they form three distinct layers. 5. Rubber stopper should be dry, clean and without crack. 6. Before centrifuging the butyrometer, see that there is no curdy white material left undissolved. 7. The centrifuge must be properly balanced.