GUIDELINE 34 Butterfat Determinations of Various Dairy Products provides the most commonly used chemical tests for the determination of butterfat in various dairy products. It provides detailed testing procedures for the Gerber and updated Babcock method, and the new modified Mojonnier extraction method. It also provides advice on equipment and reagents to be used in the above testing methods.

The appendix contains a listing of other known testing methods for butterfat in dairy products.