DPC 34, Butterfat Determination of Various Products

Item #: DPC-034

Published: 2016

Pages: 22

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
     Equipment
     Glassware and Weighing Devices
     Reagents
BABCOCK BUTTERFAT TESTING OF FRESH WHOLE MILK SAMPLES
     Preparation of Test Portion
     Tempering Sample and Acid
     Procedure
     Milk
     Cheese
     Skim Milk
     Chocolate Milk
     Cottage Cheese
GERBER METHOD
     Milk
     Cream
     Chocolate milk
ETHER EXTRACTION FOR FAT DETERMINATION IN RAW MILK BY MODIFIED MOJONNIER METHOD
     Apparatus
     Reagents
     Procedure
     Milk
     Cream
     Egg Nog, Buttermilk, and Whey
     Sweetened Condensed Milk
     Evaporated Milk (Unsweetened)
     Cottage Cheese
     Ice Cream
     Powders
     Yogurt
    Calculation
Appendix
     Buttermilk
     Chocolate Milk
     Cream, Half and Half
     Fresh Whole Milk
     Homogenized Sample
     Ice Cream
Infra-Red Methods
Mojonnier
Skim Milk

All DPC Guidelines go through an extensive peer review process. More information is available here.

DPC 34, Butterfat Determination of Various Products

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Printed Guidelines only available by request by emailing the DPC.

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