Experimental Procedure for Measuring Milk Fat Content Using a Cream Separator

Release time:

2014-10-27

Overview:

Place the test bottle in the center of the L420-RZ centrifuge and spin at 800–1000 rpm for 5 minutes. Remove the bottle, add hot water at 80°C until the sample liquid reaches the base of the bottle neck, then spin for another 2 minutes. Next, add more hot water to raise the fat column to the scale mark at the bottle neck (the zero-point section). Continue spinning for 1 minute, then remove the bottle and place it in a water bath at 60–65°C for approximately 5 minutes.

Instructions for Use: Using a milk straw, draw up the thoroughly mixed milk sample and transfer it into the test bottle. Using a graduated cylinder, carefully add sulfuric acid with a density of 1.820–1.825 g/mL into the test bottle. Holding the test bottle by its upper end, rotate it smoothly in a circular motion on a flat surface to ensure thorough mixing of the sulfuric acid and milk sample. Place the test bottle into the L420-RZ fat separator and spin at 800–1,000 rpm for 5 minutes; then remove it. Add hot water at 80°C until the liquid reaches the base of the bottle neck, and continue rotating for another 2 minutes. Next, add more hot water to raise the fat column to the calibration mark at the bottle neck (the zero-point mark). Continue rotating for 1 more minute, then remove the test bottle. Immerse it in a water bath maintained at 60–65°C for about 5 minutes, ensuring that the water level in the bath is higher than the fat layer inside the test bottle. Remove the test bottle from the water bath and, while still warm, read the fat percentage indicated by the scale—this reading represents the mass percentage of fat in the sample.

Application: Suitable for use in units such as dairy farms, food processing plants, and dairy product manufacturers for the analysis and determination of fat content in milk.

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