Milk fat is calculated using a butyrometer. This device allows for a direct reading of the percentage of fat in a milk sample after a specific chemical reaction takes place.
Here's a breakdown of the process:
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Butyrometer: A specialized glass tube used to measure the fat content in milk and dairy products. Different butyrometers are calibrated for different types of milk (e.g., cow, goat) and their derivatives to account for varying fat ranges.
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Chemical Reaction: The milk sample is mixed with specific chemicals (typically sulfuric acid and amyl alcohol). The sulfuric acid digests the protein, releasing the fat. The amyl alcohol helps to separate the fat layer for accurate measurement.
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Centrifugation: The butyrometer is then placed in a centrifuge, which spins the sample at high speed. This forces the fat to separate and rise to the top of the butyrometer's graduated neck.
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Reading the Fat Percentage: The butyrometer's scale is calibrated to directly display the percentage of fat by volume in the milk sample. The user reads the level of the fat layer to determine the fat content.
In essence, the butyrometer and the chemical reaction it facilitates allow for a relatively simple and direct determination of milk fat percentage. The accuracy depends on proper handling of the samples, the correct type of butyrometer, and precise readings.
