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The milk butyrometer, a vital tool in dairy laboratories, employs the Gerber Method, a time-tested chemical process for determining the fat content in milk and various dairy products. This precise instrument is crafted from high-quality borosilicate glass to resist thermal shock, ensuring durability and reliability. The butyrometer enables the separation of milk's fat content into three distinct layers—milk, amyl alcohol, and sulfuric acid—allowing for accurate measurement of fat percentages ranging from 0% to 10%. A specific volume of 10.75 ml of milk is utilized for testing at an optimal temperature of 65°C. The butyrometer is designed to meet European standards, making it the preferred choice for laboratories seeking precise and reliable results. As a double-tested product, it guarantees high quality and accuracy, crucial for dairy businesses engaged in fat content analysis.
Key Features
| Features | Description |
|---|---|
| Material | Borosilicate glass |
| Testing Method | Gerber Method |
| Fat Content Range | 0% to 10% |
| Required Milk Volume | 10.75 ml |
| Optimal Testing Temperature | 65°C |
| Certification | Double tested for best quality |
| Layer Separation | Distinct layers of milk, amyl alcohol, and sulfuric acid |
| Usage | Milk and other dairy substance fat analysis |
| Attributes | Description |
|---|---|
| Volume | 10.75 ml |
| Temperature | 65°C |
| Fat Content Accuracy | 0-10% |
| Material Type | Borosilicate glass |
| Testing Standard | European standards |
| Layer Formation | Three distinct layers |
| Usability | Ideal for dairy laboratories |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Country Of Origin: India
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.
Milk butyrometer made by borosilicate glass 0 to 10% ,butyrometer double tested best quality ,10.75ml. milk for gerber tested at 65D/C .
0-8% avilable .
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