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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 much of the world. 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.

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MTE-01 HAND OPERATED GERBER CENTRIFUGE MACHINE

SSI-MTE-1

MTE-02 HAND OPERATED GERBER CENTRIFUGE MACHINE WITH RPM METER AND PROTECTIVE COVER

SSI-MTE-2

MTE-04 MIDI ELECTRO CENTRIFUGE

SSI-MTE-4

MTE-05 HIGH BRAID CENTRIFUGE MACHINE

SSI-MTE-5.

MTE-06 BUTYROMETER/ GERBER TEST BOTTLES

SSI-MTE-6

MTE-07 BUTYROMETER SHAKING STAND

SSI-MTE-7

MTE-08 LOCK STOPPER FOR BUTYROMETER

SSI-MTE-8

MTE-09 BUTYROMETER WATER BATH ELECTRICAL OPERATED

SSI-MTE-9

MTE-11A PIPETTE STAND (ROTARY) PLASTIC

SSI-MTE-11A

MTE-11B PIPETTE STAND (HORIZONTAL) PLASTIC

SSI-MTE-11B

MTE-11C PIPETTE STAND (VERTICAL) PLASTIC

SSI-MTE-11C

MTE-12 TILT MEASURE (Automatic Pipette)

SSI-MTE-12

MTE-13 BRUSHES

SSI-MTE-13

MTE-14 WASH BOTTLE PLASTIC

SSI-MTE.14.
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