Yogurt Butyrometer
332,98 TL
Brand
Smart Code
184.570.04
Price
277,48 TL + VAT
Transfer
326,32 TL
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Product name: Yogurt Butyrometer
Gerber Method, Fat Determination in Yogurt:
Solutions Used:
Amyl alcohol, pure
25% NAOH solution
25 gr NaOH is weighed and put into a beaker. Then 75 ml of distilled water is added and mixed thoroughly.
H2SO4 solution
Method:
In the yoghurt sample, 50 gr yoghurt is put into a 100 ml beaker. 5 ml of 25% NAOH is added on it. It is mixed and turned into a homogeneous liquid.
10 ml of H2SO4 is put into the Gerber butyrometer. By touching the tip of the pipette to the edge of the butyrometer, 11 ml of milk is slowly poured onto the acid. If necessary, add 1 ml of amyl alcohol. If necessary, it is topped up with some distilled water.
When discharging acid, sample and amyl alcohol, care should be taken to ensure that the butyrometer mouth is not wetted and that the amyl alcohol is poured slowly from the side of the butyrometer so that these substances are arranged in a layer according to their specific gravity.
The mouth of the butyrometer is closed with a dry rubber stopper and shaken, shaking is continued until the milk becomes homogeneous and the whiteness disappears. 1100 rpm with the graduated end of the butyrometer to the center. placed in a fast-running centrifuge. 5 min. centrifuged.
Then it is taken into a water bath and placed with the partitioned part upwards. At least 5 min. After being held, the oil column is read and recorded up to the lowest point of the upper part by squeezing and pushing the plug, bringing the lower border of the oil column to the division line.
Evaluation of Results:
The amount of fat in grams is read from the butyrometer scale. During the reading process, a sensitivity that can separate 0.05% of the aliquot should be shown. When calculating the fat ratio of yoghurt, 1/10 dilution with ammonia should be taken into account, and 1/10 of this value should be added to the value found.
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