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- Gerber_method abstract "The Gerber Method is a primary and historic chemical test to determine the fat content of substances, most commonly milk and cream. The Gerber Method is the primary testing method in Europe and much of the world. The fairly similar Babcock test is used primarily in the United States, although the Gerber Method also enjoys significant use in the U.S. as well.The Gerber Method was developed and patented by Dr. Niklaus Gerber of Switzerland in 1891.Milk fat is separated from proteins by adding sulfuric acid. The separation is facilitated by using amyl alcohol and centrifugation. The fat content is read directly via a special calibrated butyrometer. Gerber developed specialized butyrometers (tubes), pipettes, and centrifuges. Water baths built specifically for the Gerber tubes are often used.The test is still in widespread use today and is the basis for numerous national and international standards such as ISO 2446, International Dairy Federation (FIL) Regulation 105, BS 696 (United Kingdom), and IS 1223 (India). Larger facilities may prefer to use faster analysis techniques such as infrared spectroscopy as these greatly reduce the potential for user error and reduce the time and COSHH requirements.The test continues to be improved and standardized.".
- Gerber_method wikiPageExternalLink P232_12421.
- Gerber_method wikiPageExternalLink ndkw6u9c2s.
- Gerber_method wikiPageID "19181256".
- Gerber_method wikiPageLength "8397".
- Gerber_method wikiPageOutDegree "15".
- Gerber_method wikiPageRevisionID "663170939".
- Gerber_method wikiPageWikiLink Amyl_alcohol.
- Gerber_method wikiPageWikiLink Babcock_test.
- Gerber_method wikiPageWikiLink Butyrometer.
- Gerber_method wikiPageWikiLink Category:Chemical_tests.
- Gerber_method wikiPageWikiLink Category:Food_science.
- Gerber_method wikiPageWikiLink Category:Milk.
- Gerber_method wikiPageWikiLink Category:Science_and_technology_in_Switzerland.
- Gerber_method wikiPageWikiLink Centrifuge.
- Gerber_method wikiPageWikiLink Europe.
- Gerber_method wikiPageWikiLink Fat_content_of_milk.
- Gerber_method wikiPageWikiLink Infrared_spectroscopy.
- Gerber_method wikiPageWikiLink Niklaus_Gerber.
- Gerber_method wikiPageWikiLink Pipette.
- Gerber_method wikiPageWikiLink Switzerland.
- Gerber_method wikiPageWikiLink United_States.
- Gerber_method wikiPageWikiLinkText "Gerber method".
- Gerber_method wikiPageUsesTemplate Template:Reflist.
- Gerber_method wikiPageUsesTemplate Template:Use_dmy_dates.
- Gerber_method subject Category:Chemical_tests.
- Gerber_method subject Category:Food_science.
- Gerber_method subject Category:Milk.
- Gerber_method subject Category:Science_and_technology_in_Switzerland.
- Gerber_method hypernym Test.
- Gerber_method type Beverage.
- Gerber_method type Cricketer.
- Gerber_method type Beverage.
- Gerber_method type Fluid.
- Gerber_method type Redirect.
- Gerber_method type Science.
- Gerber_method type Technique.
- Gerber_method comment "The Gerber Method is a primary and historic chemical test to determine the fat content of substances, most commonly milk and cream. The Gerber Method is the primary testing method in Europe and much of the world. The fairly similar Babcock test is used primarily in the United States, although the Gerber Method also enjoys significant use in the U.S. as well.The Gerber Method was developed and patented by Dr.".
- Gerber_method label "Gerber method".
- Gerber_method sameAs Q3855628.
- Gerber_method sameAs Método_de_Gerber.
- Gerber_method sameAs Metodo_Gerber.
- Gerber_method sameAs m.04lht6x.
- Gerber_method sameAs Q3855628.
- Gerber_method wasDerivedFrom Gerber_method?oldid=663170939.
- Gerber_method isPrimaryTopicOf Gerber_method.