BS 696-2:1989 - Determination of fat content of milk and milk products (Gerber method) - Methods
Printed version of this is available at library. To request, please e-mail to referencepk@usm.my and include a copy of this record in your e-mail.
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.