Butyrometer
A butyrometer (from Greek : butyros = butter, metron = measure) is a glass instrument for determining the fat content in milk and milk products using acid butyrometry (according to DIN 10310).
There are versions for milk, cheese , butter and cream , each with a calibrated scale.
The first butyrometers were developed in 1892 by Niklaus Gerber , who is considered to be the inventor of acidobutyrometry.
Working principle
The protein is broken down inside the butyrometer with the help of concentrated sulfuric acid . This provides the free milk fat , which is separated from the aqueous phase by centrifugation .
In most cases, amyl alcohol is also added - it reacts with the sulfuric acid to form dark-colored amyl sulfate , which passes into the aqueous phase and thus facilitates the visual phase separation.
After centrifuging, the fat content can be read off in percent by mass on the scale of the butyrometer through the dividing line between fat and water.
Individual evidence
- ↑ a b Reinhard Mattisek, Gabriele Steiner, Markus Fischer: Food Analysis . 4th edition. Springer, Berlin 2010, ISBN 978-3-540-92205-6 .