Determination of the mass fraction of fat in milk (whole milk, non-fat raw, pasteurised, and homogenised), cream, and cultured milk drinks without sucrose, in curd, dry milk following the Rose-Gottlieb technique. The idea of the technique is in the extraction of fat out of ammonia-alcohol solution with diethyl and petroleous ethers, evaporation of solvents and weighing of the residue.
The gravimetric technique for determination of fat contents following the Rose-Gottlieb technique is designed to run national tests of instruments, as well as for resolution of disputable issues as an arbiter.
