Description

The Cream Butyrometer 0-70% (Volumetric Method) is a specialized laboratory instrument designed to accurately measure the fat content in cream, ranging from 0% to 70%. This device employs the volumetric Gerber method, a standard chemical test where sulfuric acid and amyl alcohol are added to separate fat from proteins in the cream sample. After centrifugation, the fat content is directly read from the calibrated butyrometer. Constructed from high-quality borosilicate glass, the butyrometer offers durability and resistance to acidic reactions, ensuring reliable performance in laboratory settings. It is commonly used in dairy industries and cream processing plants to monitor cream quality and composition, determining the appropriate amount of butterfat during processing.

Note: Always adhere to proper laboratory safety protocols when handling chemicals and equipment.