Gerber Test for Fat % in Raw Milk

Gerber Test for Fat % in Raw Milk

Fat is the mass fraction of substances determined according to
this procedure and is expressed as percentage by mass. This
.method is applicable to raw and pasteurized milk

Procedure
Add 10 ml of Gerber sulfuric acid :( specific gravity 1.823) at .1
. 15-21c into Gerber Butyrometer
Add 1ml of isoamyl alcohol and insert the lock stopper grasp .2
the test bottle at the graduated column and shake it until the curd
.is completely digested
.Adjust temperature of the milk sample to 22-21C .3
.Transfer 11ml well mixed milk sample to Gerber test bottle .4
Place them in a Gerber centrifuge close the cover and lock. .5
After the required speed 1500 rpm centrifuge for 5mint stop the
.centrifuge

Principle or mechanism of test

Both the milk and Gerber sulfuric acid are mixed to
produce an exothermic reaction that disintegrates the
emulsion structure in milk (i.e. the acid produces
necessary heat to complete digestion of the non fatty
materials)
The exothermic reaction in combination of the isoamyl
alcohol releases the liquefied fat for measurement and
prevents charred milk fat. The free fat is collected in the
graduated portion of the neck of the Gerber
bottle .
Gerber sulfuric acid + milk sample = exothermic *
reaction and digestion of solid non fatty materials
Exothermic reaction + isoamyl alcohol =liquefied fat and *
prevent charred milk fat

Gerber Test for Fat % in Raw Milk

Gerber centrifuge *

.Table (1) the minimum Fat% in different animal species

Animal species

Cows
Buffalo
Sheep
Goat

fat% in milk
minimum
%3
%5
%4
% 2.5

Purpose of Gerber test

Detect the Adulteration-1
(% Causes of decrease fat)
Add water to the milk

extract or remove the fat from the milk (skim milk) *

The agitation is not perfect*
The milking did not include the last drop which contains *
.the last drop of fat

Calculate the total solid and total not fatty material and -2
protein by having the fat% and using some equations