Designed to determine the mass fraction of fat in
MILK and dairy products.
The principle of operation is based on the decomposition of protein substances by acids and isoamyl
ALCOHOL with subsequent separation of substances by centrifugation.
Type of butyrometers
Limit of measurement of fat content, %
Fault tolerance, %
Scale value, %
For milk
0 . . . 6,0
0,5
0,1
For cream
0 . . . 40,0
0,25
0,5
For buttermilk
0 . . . 0,5
0,02
0,02