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The Dairy Industry, trade and the public analysts all over the world prefer to use THE GERBER METHOD for the rapid and routine determination of Fat in milk and milk products, when relatively large number of samples has to be analyzed at a time. The use of apparatus standardized, calibrated and the adoption of uniform methods of determination of fat will enable one to obtain comparable results, within a reasonable degree of accuracy.
Features :-Â
- As per Bureau of Indian Standards (BIS) IS1223.
- Made from Borosilicate Glass (Type I) with a co-efficient of linear thermal expansion 33 x 10-7/OC.
- Having Flat Scale with Screen Printing.
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Cat. No.Â
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Description    |
| A |
Milk Butyrometer 0-8% |
| B |
Milk Butyrometer 0-10% |
| C |
Cream Butyrometer 0-70% |
| D |
Cheese Butyrometer 0-40% |
| E |
Butter Butyrometer 0-90% |
| F |
Milk Powder Butyrometer 0-35% |
| H |
Ice Cream Butyrometer 0-20% |
| C |
Skim Milk Butyrometer 0.5% |
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