MILK AND DAIRY PRODUCTS 



PART 



centrifugal methods, for the fine state of division of the fat 

 makes it difficult for it to separate out. Therefore, when 



separated (or homogenised) 

 milk has to be analysed, the 

 samples must be taken from 

 the centrifuge after being 

 whirled, put into the water- 

 bath, and then again placed 

 in the centrifuge. If the 

 centrifuge has a heating ar- 

 rangement, the time of 

 whirling the butyrometers 

 should be increased to 7 

 or 8 minutes. 



Gerber has constructed a 

 so-called "precision butyro- 

 meter," which is chiefly 

 intended for the analysis 

 of separated milk. As is 

 seen in Fig. 40, the upper 

 part of the graduated 

 tube is drawn out to a 

 finer bore, so that the divi- 

 sions on the scale are 

 further apart, and it is 

 easier to read small quanti- 

 ties of fat. 



For very exact work with 

 separated milk, or when 

 comparing the efficiency of 

 different separators, Ger- 

 ber's method is not suffici- 

 ently correct, and that of 

 Rose-Gottlieb must be em- 

 ployed. It is accurate 

 enough though for deter- 

 mining whether a separator 



is working satisfactorily within certain limits. Finally, the 

 butyrometer tubes can be obtained with a flat scale, and as 

 the meniscus of the column of fat then appears more curved, 



10. 40. Ger- 

 ber's Precision 

 Butyrometer. 



FIG. 41. Funke's 

 Butyrometer 

 with Flat Scale. 



