The purpose of the document is to establish a general and uniform method for the determination of fat by the Gerber method in milk powder.
2.0 SCOPE
This standard testing procedure is suitable for the determination of fat by the Gerber method in milk powder.
3.0 RESPONSIBILITY
The expert and trained chemist are responsible for following this procedure. The technical manager is responsible for implementing this procedure.
4.0 REQUIREMENTS
4.1 Apparatus
4.1.1 Butyrometer, 6%, 8%, 10% scale –for estimating fat in milk powder.
4.1.2 Stopper for Butyrometers.
4.1.3 Centrifuge
4.1.4 Water bath
4.2 Glassware
4.2.1 Pipette -1 ml & 10 ml
4.3 Reagent
4.3.1 Gerber sulfuric acid
4.3.2 Amyl alcohol
5.0 PROCEDURE
5.1 Add 10ml sulphuric acid to Butyrometer, with a concentration of sulphuric acid from 90 to 91% by mass.
5.2 For the WMP sample take 1.69 + 0.01g and transfer the sample to Butyrometer with the help of a stemless funnel.
5.3 For SMP sample take 10 ml of Gerber acid into Butyrometer.
5.4 Weigh 1 g of SMP in a 50 ml beaker and dissolve it and carefully transfer it into the Butyrometer.
5.5 Add sufficient cold water to form a layer about 6mm deep on top of the acid in the Buytrometer.
5.6 Measure one milliliter (1ml) of amyl alcohol into the Butymeter.
5.7 Add hot water (70°C) from the wash bottle until the Butrometer is filled to about 5mm below the shoulder.
5.8 Close the neck of the Butyrometer firmly with the stopper without disturbing the contents.
5.9 Shake the Butyrometer carefully, without inverting it, until the contents are thoroughly mixed, dissolve, or white particles.
5.10 Transfer the Butyrometer into a water bath having a temperature of 65 + 2°C and leave it, therefore not less than 3min and not more than 10min.
5.11 Take the Butyrometer out of the water bath and transfer it to the centrifuge. Centrifuge at the maximum speed, for 5min.
5.12 Before taking a reading, if required adjust the position of the fat column to bring to the lower end of the column onto a main graduation mark. Note the scale readings corresponding to the lowest point of the fat meniscus and the surface of separation of the fat and acid.
5.13 If after centrifuging there is not a sharp dividing line B/W the fat and the acid, or if the acid layer is not clear, repeat the temperature adjustment and centrifuging before taking the reading.
6.0 CALCULATION
For WMP Scale reading of Butyrometer ×20/3
For SMP Butyrometer reading x 10
7.0 REVISION/CHANGE HISTORY: NA
8.0 ATTACHMENTS
· Appendix-1: FLOW CHART FOR FAT, BY GERBER METHOD
9.0 REFERENCES
Clause 5 of IS 1224 (Part 2):1977, RA 2013.
Annex B of IS 13334 (Part 1) : 2014; Amd.-2016
1. List of All SOPs and Documents for the Microbiology Laboratory
2. List of All SOPs and Documents for In-vitro Laboratory
3. List of All SOPs and Documents for the In-vivo Laboratory.
4. List of All SOPs and Documents for Clinical Research
5. List of Instruments and Equipment Used In Laboratory Animal Facility
6. List of All SOPs and Documents for the Animal House Facility
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