Determination of Fat in Milk

AOAC 2000.18 - Determination of Fat in Milk - Gerber Method

The main purpose of the amount of fat in milk is to determine the quality of milk. With the fat analysis in raw and processed milk, the necessary data for milk usage areas or label information can be obtained. Milk and dairy products are generally classified according to the amount of milk fat they contain and offered for sale. Milk fat consists of triglycerides, each of which contains three fatty acids.

The amount of fat in fatty milk should be between 3% and 3.4%.

Within the scope of the AOAC 2000.18 standard, fat determination in milk is carried out with the Gerber Method.

- Milk sample is weighed into Gerber butyrometer containing H2SO4.
- Isoamyl alcohol is added.
- The contents of the butyrometer are mixed vigorously to dissolve the clot and release the oil.
- Fat is isolated by centrifugation.
- Measured in the graduated section of a Gerber butyrometer.

AOAC 2000.18: Fat Content of Raw and Pasteurized Whole Milk Gerber Method by Weight

For Determination of Fat in Milk, you can contact Nanolab Food Analysis Laboratory.