LPT 311: Milk and Milk Products Technology (1+1)

Estimation of Fat in Cream by modified method

ESTIMATION OF FAT IN CREAM BY FAT METHOD

Cream butyrometer can be used for estimation of fat in cream. By using milk butyrometer fat in cream can be assessed as follows

Aim

• To determine the fat percentage in cream.

Apparatus and Reagents

• Exactly the same apparatus and reagents as for milk are required.

Procedure

• Procedure for cream containing less than 32% of fat (Thin  Cream)
  • In this method ordinary milk butyrometer may be used for the determination of fat.  10 ml of Gerber's acid is taken in butyrometer, 8.2 ml of water is added, followed by 3 ml of cream and finally 1 ml of amyl alcohol, is added. 
  • The butyrometer is closed with the stopper.  The contents are well mixed and then centrifuged for 5 minutes.  After centrifuging, the butyrometer is taken out and the fat percentage is read.

• Procedure for a cream containing more than 32% of fat (Thick  cream)
  • In this method, 5 gm of cream is taken (as a standard).  10 ml of water and 10 ml of Gerber's acid are mixed in a small beaker and this is added to the butyrometer containing the cream. 
  • Then 1 ml of amyl alcohol is added and the same procedure is carried out as for milk to find out the fat percentage of the cream taken.

Calculation

• Fat % in thin cream = {(B.M.R. X 4) - 0.8}
  • where BMR is the butyrometer reading.
• Fat % in thick cream = {(B.M.R. X 4 - 0.8)} X 2

Purpose of estimation of fat percentage in the cream

• For the preparation of butter from cream, we require a fat percentage of 35 to 45.  After estimating the fat percentage, we can standardize the cream fat to the desired fat percentage.

Result

• The fat percentage in the given sample of cream is