Determination of Fat in Cream, Clotted Cream and Butter

TS 1864 - Determination of Fat in Cream, Clotted Cream and Butter - Gerber Method

It is important to classify dairy products according to consumer demands and to determine the fat content within the scope of quality control. Cream, cream and butter are valuable dairy products. The average fat percentages they should contain are as follows.

- Cream with a fat ratio of 30-35% is used in the production of butter.
- Fat ratio should be 40-45% in sweet cream and 30-34% in sour cream.
- Fat ratio should be 38.5% in clotted cream.

Gerber Method within the scope of TS 1864 standard Fat Determination in Cream, Clotted Cream and Butter can be performed with The TS 1864 standard covers cream, recombined cream, reconstituted cream, physically treated creams, cream powder, cream fat determination method. Afyon clotted cream and vegetable oil based foam cream are not tested within the scope of this standard.

You can contact Nanolab Food Analysis Laboratory for Determination of Fat in Cream, Clotted Cream and Butter.