DPC 34, Butterfat Determination of Various Products
Item #: DPC-034
This Guideline 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.
DISCLAIMER: The DPC is not responsible for the use or application of the information provided in this Guideline. It is the responsibility of the user to ensure that the information addresses their needs and that any action taken complies with appropriate regulations and standards.
Table of Contents:
RECOMMENDED SPECIFICATIONS FOR BABCOCK TESTING EQUIPMENT, GLASSWARE, AND REAGENTS
Glassware and Weighing Devices
BABCOCK BUTTERFAT TESTING OF FRESH WHOLE MILK SAMPLES
Preparation of Test Portion
Tempering Sample and Acid
ETHER EXTRACTION FOR FAT DETERMINATION IN RAW MILK BY MODIFIED MOJONNIER METHOD
Egg Nog, Buttermilk, and Whey
Sweetened Condensed Milk
Evaporated Milk (Unsweetened)
Cream, Half and Half
Fresh Whole Milk
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