Description
Butyrometer 1-40 for cream is 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, followed by separation of substances by centrifugation.
| Type of butyrometer | Content measurement limit. fat, % | Additional error, % | Value of division, % |
| 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 |
