Analysis of cheese’s milk fat


  • Cheese fat testing in the laboratory is an important step in the cheese-making process. A cheese’s fat content is one of the main determinants of its flavor and texture. It is also an important factor in determining the cost of the cheese. Thus, it is important to properly test cheese fat content in the laboratory. The most common method for measuring fat content in cheese is the Gerber Method.
  • The Gerber Method based on the principle that fat can be removed from cheese by a combination of heat and centrifugation.

Procedure for test milk fat:

  1. Place the butyrometer in a butyrometer stand with the mouth open and facing upward.
  2. In the butyrometer, use the tilt measure to add 10 ml of sulfuric acid.
  3. Take gently 5 gm  of  sample by the side of butyrometer, which has a temperature range of 15–21 °C.
  4. Add 1 ml. of amyl alcohol using a tilt measure.
  5. Use the lock stopper to stop the butyrometer.
  6. The tube is thoroughly (mixed) shaken to produce a mahogany red colour.
  7.  Place the butyrometer in a hot water bath until it reaches 15–21°C, and then centrifuge it for 5 minutes at 1100 rpm. In an upright position, remove the butyrometer, making sure the stopper end is facing downward.
  8. Recall the reading. On the scale, the reading should be taken from the bottom of the fat column to the lower edge of the meniscus.
  • The Gerber Method is a reliable and accurate method for the analysis of fat content in cheese. The method is relatively simple and straightforward, requiring minimal time, effort, and equipment. Additionally, the method is cost-effective and does not require the use of potentially hazardous chemicals. Despite its advantages, the method is not suitable for the analysis of cheese with low or high fat content or with high water content.
  • Cheese fat testing in the laboratory is an important step in the cheese-making process. Different methods can be used to measure the fat content of cheese, including the Gerber method, the Babcock method, and the Weibull-Berntorp method.
  • No matter which method is used to measure cheese fat content in the laboratory, it is important to ensure that the results are accurate and consistent. Proper calibration of the equipment and careful adherence to the testing procedure are essential for obtaining accurate results. With the right testing procedures in place, cheese manufacturers can ensure that the cheese they produce is of the highest quality.