Quarg butyrometer (curd butyrometer)
| 30-20 |
0 – 20% : 0,2 |
| 30-20K |
0 – 20% : 0,2 (conformity assessment) |
|
Cheese butyrometer according to van Gulik, DIN, ISO ISO
| 30-40 |
0 – 40% : 0,5 |
| 30-40K |
0 – 40% : 0,5 (conformity assessment) |
| 30-40BS |
0 – 40% : 1,0 BS 696 |
|
Milk powder butyrometer according to Teichert
| 40-35 |
0 – 35% : 0,5 |
| 40-35K |
0 – 35% : 0,5 (conformity assessment) |
| 40-50 |
0 – 50% : 0,5 |
| 40-70 |
0 – 70% : 1,0 |
| 40-70K |
0 – 70% : 1,0 (conformity assessment) |
|
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