Matches in DBpedia 2016-04 for { ?s ?p "The fat content of a milk product is an important indication of quality, both economically and physiologically. In the dairy industry, it is mainly determined by using ‘‘quick methods’’. Spectrometric measuring methods are often used. However, these methods have to be calibrated, which is costly. Many laboratories, therefore, are using a method developed by the Swiss chemist and dairy-owner Niklaus Gerber, patented in 1891 under the name ‘‘Acid-Butyrometrie’’. This method is still used because it is simple, fast, low-cost and suitable for a relatively high sample throughput. However, butyrometry has several disadvantages. The determination cannot be automated and involves a certain risk in handling highly concentrated sulphuric acid, especially while reading the butyrometer. Handling the butyrometer requires practical skills, which has a negative effect on the robustness of the method. A great disadvantage is the varying definition of fat compared with the reference methods. In the latter, fat is always defined by extraction with a non-polar solvent. In the butyrometric method, this extraction step is missing. Several attempts have been made to harmonize the fixed butyrometer scale with the values from reference analysis. Even with the costly gravimetric reference methods, attempts were made to automate or simplify the procedure." }
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- j.idairyj.2005.12.013 quote "The fat content of a milk product is an important indication of quality, both economically and physiologically. In the dairy industry, it is mainly determined by using ‘‘quick methods’’. Spectrometric measuring methods are often used. However, these methods have to be calibrated, which is costly. Many laboratories, therefore, are using a method developed by the Swiss chemist and dairy-owner Niklaus Gerber, patented in 1891 under the name ‘‘Acid-Butyrometrie’’. This method is still used because it is simple, fast, low-cost and suitable for a relatively high sample throughput. However, butyrometry has several disadvantages. The determination cannot be automated and involves a certain risk in handling highly concentrated sulphuric acid, especially while reading the butyrometer. Handling the butyrometer requires practical skills, which has a negative effect on the robustness of the method. A great disadvantage is the varying definition of fat compared with the reference methods. In the latter, fat is always defined by extraction with a non-polar solvent. In the butyrometric method, this extraction step is missing. Several attempts have been made to harmonize the fixed butyrometer scale with the values from reference analysis. Even with the costly gravimetric reference methods, attempts were made to automate or simplify the procedure.".