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Cream butyrometer according to Roeder, DIN (weighing method 5 g)
Measuring range: 0-5-40 %, 0-30-55 %, 0-50-75 %, 0-70-90 %
Weighing method according to Roeder:
The method described in this standard is applicable for cream and sour cream with a fat content of 10 % minimum.
Fat content according to Roeder’s method is understood to mean the content of fat and fat-like substances, defined in g/100 g (mass content of fat in %) of a sample, which is determined in compliance with the provisions of this standard.
As a result of the addition of sulphuric acid, the milk protein is broken down. The released fat is then separated in a butyrometer through centrifugation, the addition of amyl alcohol facilitating the process of phase separation. The fat content of the sample can be read from the butyrometer scale in units of g/100 g (mass content of fat in %).
For a sampling according to DIN, the following material is required: sulphuric acid and amyl alcohol, a precision scale, a safety pipette, butyrometer, rubber stopper, cream beaker, and a centrifuge.
The exact determination of the fat content of cream is effected according to the Röse-Gottlieb method. In everyday practice, when rapid test results are expected, and for mass analyses use is made of the traditional Gerber method, where butyrometers according to Köhler and butyrometers according to Roeder are used.
| 60-40 |
0 – 5 – 40% : 0,5 |
| 60-40K |
0 – 5 – 40% : 0,5 (conformity assessment) |
| 60-50 |
0 – 5 – 50% : 0,5 |
| 60-60 |
0 – 5 – 60% : 1,0 |
| 60-70 |
0 – 5 – 70% : 1,0 |
| 60-55 |
0 – 30 – 55% : 0,5 |
| 60-55K |
0 – 30 – 55% : 0,5 (conformity assessment) |
| 60-75 |
0 – 50 – 75% : 0,5 |
| 60-75K |
0 – 50 – 75% : 0,5 (conformity assessment) |
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