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BS 696-2:1989 - Determination of fat content of milk and milk products (Gerber method) - Methods

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The Gerber method is a widely used procedure for measuring the fat content in milk and dairy products. It involves the separation of fat from the rest of the milk components using sulfuric acid and amyl alcohol, followed by centrifugation and measurement of the fat layer.
Contributor(s):
NAAR - Data Entry Person
Primary Item Type:
British Standard
Identifiers:
ICS 67.100.01 Milk and milk products in general
ISBN 0580170152
Language:
English
Subject Keywords:
Food testing; Specimen preparation; Food products
First presented to the public:
6/11/2024
Original Publication Date:
7/31/1989
Previously Published By:
British Standards Institution
Place Of Publication:
London, United Kingdom
Citation:
Extents:
Number of Pages - 9
License Grantor / Date Granted:
  / ( View License )
Date Deposited
2024-06-11 14:40:28.214
Submitter:
Nurul Aini Abdul Rahman

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