GERBER METHOD. 



2?,7 



time and at the highest attainable speed, and 0"05 per cent, 

 must be added to the reading. 



Condensed milks, both sweetened and unsweetened, may be 

 tested by weighing about 20 to 25 grammes, making up to 100 c.c, 

 and treating as a milk ; a higher speed or longer whirling is,^ 

 however, necessary to get up all the fat. The percentage of fat 

 found must be multiplied by 100 and divided by the weight taken. 



Cream. — Cream containing not more than 32 per cent, of fat 

 can be measured with great accuracy. In the case of thin cream 

 — i.e., one with not more than 32 per cent, of fat — after the 

 acid has been added, add 8'2 c.c. water, measure the cream 

 with a 3 c.c. pipette, filling it up accurately to the mark while 

 in a vertical position, turn the pipette in a nearly horizontal 

 position, and wipe the stem perfectly dry ; hold it over the 

 bottle in a vertical position and, removing the finger from the 

 top, let the cream run out freely ; after the quick succession 

 of drops has run out, allow three more drops to enter the bottle ; 

 add 1 c.c. of amyl alcohol, and then proceed as in analysing milk. 



Calculate the results from Table LXII., column 2. 



Creams containing more than 32 per cent, of fat must be 

 diluted. Take two beakers or tin pots and counterbalance 

 them on a rough balance turning to O'Ol gramme, pour about 

 25 grammes of cream into one and add separated milk or water 

 to the other till the weights are equal, mix the cream and sepa- 

 rated milk or water, and measure as before. Use column 3 for 

 calculating the results. 



TABLE LXII.— For Calculating Fat in Cream. 



7-1 

 70 

 (i 

 6-8 



Diluted. 



51-6 

 50 S 

 50-0 

 49-2 

 48-4 

 47 6 

 46-8 

 46 1 

 45-3 

 44-5 

 43-7 

 42-9 

 42 1 

 41-3 

 40-5 

 39-7 

 .SS-0 

 38 1 



