Determination of the mass fraction of fat in milk and milk products (cultured milk products, cream, curd products, ice-cream, rennet processed cheeses, butter, whey, buttermilk).
The technique is based on extraction of fat out of milk and milk products under the effect of concentrated sulphuric acid and isoamilic alcohol with further centrifuging and measurement of volume of the extracted fat in the calibrated part of a butyrometers.
