Description
The method describes the so-called Gerber method for butyrometric determination of fat in both non-homogenized and homogenized milk. The method can be used for whole milk (3-5%) as well as semi-skimmed milk (1-3%). When proteins have been broken down by the addition of sulphuric acid, the fat content is separated from the hydrous phase by centrifuging. The separation is facilitated by adding iso-amyl alcohol.