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. The test continues to be improved and standardized.
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| - Método de Gerber (es)
- Gerber method (en)
- Metodo Gerber (it)
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| - Il metodo Gerber è uno dei primi sistemi per la determinazione del grasso all'interno del latte, della panna e del formaggio.Fu brevettato nel 1892 da Niklaus Gerber, un chimico svizzero, e si diffuse rapidamente perché permetteva un'analisi veloce e relativamente semplice, utile per contrastare le frequenti sofisticazioni. Il metodo prevede l'uso del butirrometro (di Gerber per il latte, di Van Gulik per i formaggi; di Kohler per la panna), mentre come reagenti utilizza l'acido solforico e l'alcol isoamilico. (it)
- 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. The test continues to be improved and standardized. (en)
- El método de Gerber es una prueba química primaria e histórica para determinar el contenido de grasa de la leche y otras sustancias. Es un método volumétrico y constituye el principal ensayo en Europa y en gran parte del mundo para el control de rutina de leche y sus derivados. El similar es usado principalmente en los Estados Unidos, aunque el método de Gerber también goza de un uso significativo ahí. El método de Gerber fue desarrollado y patentado por el químico suizo en 1891. La técnica utiliza además alcohol amílico para desemulsionar y evitar la carbonización de las grasas. (es)
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| - 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. (en)
- El método de Gerber es una prueba química primaria e histórica para determinar el contenido de grasa de la leche y otras sustancias. Es un método volumétrico y constituye el principal ensayo en Europa y en gran parte del mundo para el control de rutina de leche y sus derivados. El similar es usado principalmente en los Estados Unidos, aunque el método de Gerber también goza de un uso significativo ahí. El método de Gerber fue desarrollado y patentado por el químico suizo en 1891. La grasa de la leche es separada de las proteínas agregando ácido sulfúrico. La separación es facilitada usando alcohol amílico y centrifugación. El contenido de grasa es leído directamente en un butirómetro especial calibrado. Gerber desarrolló butirómetros, pipetas y centrífugas especializadas. También suele usarse baños de agua específicamente construidos para los tubos de Gerber. Este ensayo aún es de amplio uso a nivel mundial, y es la base para numerosos estándares nacionales e internacionales. Esta prueba sigue siendo mejorada y estandarizada. La técnica utiliza además alcohol amílico para desemulsionar y evitar la carbonización de las grasas. (es)
- Il metodo Gerber è uno dei primi sistemi per la determinazione del grasso all'interno del latte, della panna e del formaggio.Fu brevettato nel 1892 da Niklaus Gerber, un chimico svizzero, e si diffuse rapidamente perché permetteva un'analisi veloce e relativamente semplice, utile per contrastare le frequenti sofisticazioni. Il metodo prevede l'uso del butirrometro (di Gerber per il latte, di Van Gulik per i formaggi; di Kohler per la panna), mentre come reagenti utilizza l'acido solforico e l'alcol isoamilico. (it)
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