Essentially this method of determining the percentage of butterfat in certain dairy products consists in transferring a definite weight of the product to be tested into a specially constructed and graduated test bottle. Sulphuric acid is the n added and mixed with the material in the test bottle. The bottles are then centrifuged or whirled three times in succession, at a definite speed and for a definite time. Hot water is added to the contents of the bottle after the first two whirlings. After the last whirling, the percentage of fat is read directly with a pair of dividers.

Click the link below to learn more about our solution for milk testing analyzer:
[ Ссылка ]

свернуть