Ice Cream Butyrometer

• Gerber ice cream butyrometer (Cream butyrometer can also be used),
• Beaker: 50-100 ml,
• Pipette: 1 ml, 5 ml and 10 ml
• Centrifuge: 1200 rpm
• Water bath: Adjustable to 60-70°C.

• Sulfuric acid: d=1.8 16±0.003 g/ml,
• Isoamylalcohol: d=0.811±0.002 g/ml

• 10 ml of sulfuric acid and 5 ml of melted ice cream mixture, 5 ml of hot water and 1 ml of amyl alcohol are put into the cream butyrometer, respectively.
• The mouth of the butyrometer is carefully and tightly closed with a rubber stopper.
• The butyrometers are shaken vigorously for 30 seconds with the rubber stopper up. Then it is turned upside down 10 times so that the contents of the butyrometer are completely mixed.
• The butyrometer pair is placed in the centrifuge opposite each other and centrifuged for 10-15 minutes.
• After centrifugation, the butyrometers are kept in a 65°C water bath for 5 minutes.
• By pushing up or pulling down the plug of the butyrometers taken from the water bath, the lower limit of the oil column is brought to the division line and the reading is taken.

  Note: If centrifugation will not be done immediately, the prepared butyrometers are kept in a 20°C water bath. Before centrifugation, butyrometers are heated in a 65°C water bath and then centrifuged.

• The two butyrometer values are averaged.
• Milk fat must be at least 12% (m/m) in full-fat ice cream, at least 8% (m/m) in fat-free ice cream, and at least 3% (m/m) in semi-skimmed ice cream.
• In order to check whether the fat is milk fat or not, the result is evaluated by determining the Reichert-Meissel number.