Requirements (Instruments, Chemicals & Other) :

1. Butyrometer
   
2. Pipette – 10.75 ml for H2SO4
   
3. Pipette – 1ml for amyl alcohol
   
4. Gerber centrifuge
   
5. Water bath
   
6. Amyl alcohol
   
7. Sulphuric acid
   

Procedure :

1. Pipette out 10 ml H2SO4 and transfer to the butyrometer.
2. Pipette out 10.75 ml milk and add to the butyrometer.
3. Pipette out 1ml amyl alcohol and add to the butyrometer and close the butyrometer firmly with stopper.
4. Shake the butyrometer to mix the contents thoroughly.
5. Place the butyrometer in the water bath at 65°C for 5min.
6. Take out the butyrometer from water bath and transfer it to the centrifuge
7. Place another butyrometers filled with water (21.75 ml) into the centrifuge to balance the rotating disc.
8. Centrifuge the mixture at 1100 rpm for 4 minutes.
9. Remove the butyrometer from the centrifuge and place in the water-bath at 65°C for 3 min.
10. Record the level of the fat layer on the butyrometer scale.