TS 1864: Fat Determination in Cream, Cream and Butter According

Cream, Cream and Butter - Fat Determination - Gerber Method

What should be the fat content of dairy products?

Cream, Cream and Butter must be produced in accordance with the relevant regulations, legislation and legal regulations. In milk and dairy products, quality control is carried out with tests and analyzes on some issues such as determining the amount of fat, possible imitation and adulteration, and the use of additives.

In dairy products, it is necessary to determine the fat content within the scope of classification and quality control according to the demands of the consumer. Cream, cream and butter are valuable dairy products. According to the Turkish Food Codex Communiqué on Cream and Cream;

Cream; refers to the fat-rich emulsion of milk fat obtained from milk by physical separation process in skim milk.
Cream means cream containing at least 60% milk fat by weight.

According tothe Turkish Food Codex Communiqué on Butter, Other Milk Fat Based Spreadable Products and Clarified Butter;

Butter; at least 80%, at most 90% milk fat by weight, at most 2% skimmed milk dry matter and at most 16

It is defined as a product with a water content.

The average fat content of these dairy products is as follows. It is not accepted that the fat content is below the required values.

Cream with 30-35% fat content is used in butter production.
The fat content should be 40-45% in sweet cream and 30-34% in sour cream.
The fat content should be 38,5% in cream.

TS 1864 - Cream, Cream and Butter - Fat Determination - Gerber Method

Determination of Fat in Cream, Cream and Butter by Gerber Method within the scope ofTS 1864 standard. This standard covers the method of fat determination in cream, recombined cream, reconstituted cream, physically processed creams, cream powder, cream. Afyon cream and vegetable oil based foam cream are not tested under this standard.

What is the Gerber Method?

The Gerber Method is a chemical analysis method for determining the amount of fat in milk and dairy products. It was developed in 1891 by Swiss chemist Niklaus Gerber and is now widely used worldwide, especially in the fat analysis of dairy products.

This method uses sulfuric acid to dissolve proteins and separate the fat. The analysis is performed withspecial Gerber flasks and chemicals such as amylated alcohol.

Nanolab Laboratories Group continues to provide services within the scope of Fat Determination in Cream, Cream and Butter. We also provide services on Imitation and Adulteration Studies in Meat Products.

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