Description
Milk testing butyrometer Funke Gerber is adoption the rapid testing method appears in German standards(e.g.DIN 10479) and international standards(e.g.ISO 2446).

- The need for time-consuming calibration of the measuring gauge was omitted.
- Relatively low investment costs and quick tests on the individual samples.
Milk Testing Butyrometer Funke Gerber. The disadvantage is the use of very corrosive, concentrated sulphuric acid, which necessitates the observation of special precautions and the disposal of the sulphuric acid mixture in an environmentally suitable way.
Principles of the Method Milk Butyrometer Funke Gerber
The determination of fat content according to Gerber involves running off the fat into a special measuring vessel, the butyrometer, and determining its volume as a percentage by mass. The fat is present in the milk in the form of small globules of various diameters, from 0.1 to 10 micrometers. The globules of fat form a consistent emulsion with the milk liquid. This protein coating the fat globules prevents them from merging and stabilizes the emulsified state.
To completely isolate the fat, the protection coating around the fat globules. The sulphuric acid oxidizes and hydrolyzes the organic components in the protective coating around the fat globules, the lactoprotein fractions, and the lactose. The result in a tube butyrometer gets quite hot and the products will turn the resulting solution brown.
Application
This process can be used for untreated and pasteurized milk with a fat content of 0-16 %.
The Butyrometer Funke Gerber
Measurement ranges:
- 3151 measurement range: 0-5%
- 3152 measurement range: 0-6%
- 3153 measurement range: 0-7%
- 3154 measurement range: 0-8%
- 3155 measurement range: 0-9%
- 3156 measurement range: 0-10%
- 3157 measurement range: 0-12%
- 3158 measurement range: 0-16%
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