IGNOU BPVI 17 2026 - Explain the procedures for estimation of fat in milk by the Gerb

Question

Explain the procedures for estimation of fat in milk by the Gerber method and for determination of SNF using a lactometer, highlighting the significance of each test in milk quality evaluation.

06 Mar 2026

Answer :

Word Count : 394

The Gerber method is a widely accepted technique for the estimation of fat content in milk, crucial for assessing milk quality. In this method, a specific volume of milk, usually 10 ml, is mixed with sulfuric acid in a calibrated Gerber tube. The acid digests the proteins and dissolves the casein, releasing the fat. Isoamyl alcohol is added to the mixture to facilitate the separation of fat and prevent charring of the milk solids. The tube is then subjected to centrifugation in a Gerber centrifuge for about 5 minutes. Centrifugal force causes the fat to separate and rise to the top, forming a clear fat column. The percentage of fat is read directly from the calibrated scale on the tube. This method

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