Stoklu siparişleriniz aynı gün kargoda!

Milk Butyrometer for Milk Fat Determination

Fiyat Sorunuz

Precision laboratory instrument for quantitative milk fat content analysis using the acid hydrolysis method

Multiple calibrated measurement ranges from 0-4% to 0-20% fat content
Precise volumetric quantification based on established chemical principles
Rapid fat determination procedure suitable for batch testing
Standardized reagent protocol using sulfuric acid and amyl alcohol
Water bath compatible design for temperature stability during analysis
Laboratory-grade apparatus meeting dairy industry standards

Compare

Add to wishlist

Kargolama ve Teslimat

Kurye Teslimatı

Kuryemiz belirtilen adrese teslimat yapacaktır.

2-3 Gün

Ü.A. Kargo

Aras Kargo Teslimatı

Aras Kargo kuryesi belirtilen adrese teslimat yapacaktır.

1-3 Gün

Ücretsiz Kargo

Garanti 2 yıl

Daha fazla detay

14 Günlük ücretsiz iade

Daha fazla detay

The Milk Butyrometer is a standardized laboratory apparatus for determining milk fat percentage through controlled chemical decomposition. The method isolates milk fat by acid hydrolysis, clarifies it with amyl alcohol, and enables direct volumetric reading of fat content as a percentage. Available in multiple measurement ranges (0-4% to 0-20%) to accommodate diverse milk compositions and quality control requirements in dairy operations.

Technical Specifications

Measurement Ranges Available	0-4%, 0-5%, 0-6%, 0-7%, 0-8%, 0-9%, 0-10%, 0-12%, 0-14%, 0-16%, 0-20% fat content
Principle	Acid hydrolysis of non-fat milk solids followed by amyl alcohol clarification to isolate and measure fat content by volume percentage
Chemical Solutions Required	Sulfuric acid, Amyl alcohol
Essential Equipment	Milk butyrometer, 25 mL homogenized milk pipette, 10 mL sulfuric acid pipette, 1 mL amyl alcohol pipette, water bath
Sample Volume	11 mL homogenized milk per test
Acid Volume	10 mL sulfuric acid per test
Clarifying Agent Volume	1 mL amyl alcohol per test

Applications

Quality control testing in dairy processing facilities
Regulatory compliance verification for milk fat standards
Nutritional profiling and composition analysis
Batch acceptance/rejection criteria in dairy purchasing
Product standardization and consistency monitoring
Educational laboratory demonstrations in food science
Traceability and documentation of milk composition
Raw milk evaluation before processing

Frequently Asked Questions

What is the fundamental principle of milk fat determination with this butyrometer?

The method operates on selective fat isolation: sulfuric acid hydrolyzes non-fat milk components (proteins, carbohydrates), while amyl alcohol dissolves and clarifies the released fat. The butyrometer's calibrated scale allows direct reading of fat percentage by volume, enabling accurate quantification of lipid content in milk samples.

Why must homogenized milk be used for accurate results?

Homogenization ensures uniform fat globule distribution throughout the sample, preventing fat separation during the procedure and guaranteeing representative sampling. Non-homogenized milk may yield inconsistent readings due to variable fat distribution.

What is the significance of the water bath in this analytical procedure?

The water bath maintains controlled temperature during the reaction and measurement phases, ensuring optimal chemical kinetics and volume stability. Temperature fluctuations can affect reagent behavior and final reading accuracy, making thermal control essential for reproducible results.

How should the mixing motion be performed during the procedure?

The butyrometer should be gently inverted with a half-turn rotation motion while held at both ends, without vigorous shaking. This controlled mixing ensures uniform distribution of reagents and fat without introducing air bubbles that would interfere with reading accuracy.