Butirrometri
I butirometri sono strumenti utilizzati per misurare il contenuto di grassi nei prodotti lattiero-caseari. Sebbene i dispositivi spesso utilizzino diversi metodi di misurazione a seconda del campione analizzato, molti incorporano il metodo Gerber. Monitorare i prodotti dell’industria alimentare è essenziale per garantire la qualità prima della vendita e soddisfare le aspettative dei consumatori. L’energia del liquido nutriente è direttamente correlata al contenuto di grassi, il che rende indispensabile effettuare misurazioni accurate e riportare correttamente le informazioni sui pannelli nutrizionali.
Cheese butyrometer, without stopper
Supplier: GERBER FUNKE
According to Van Gulik`s weighing method.
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Precision butyrometer, without stopper
Supplier: GERBER FUNKE
For drinking vat milk, frosted rear scale wall, error tolerance 0,025%.
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Food butyrometer, without stopper
Supplier: GERBER FUNKE
According to Roeder´s weighing method.
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Ice cream and condensed milk butyrometer, Roeder´s method
Supplier: GERBER FUNKE
According to Roeder´s weighing method.
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Cream butyrometer, Schulz-Kley´s method
Supplier: GERBER FUNKE
According to Schulz-Kley´s weighing method with closed bulb.
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Cream butyrometer, without stopper
Supplier: GERBER FUNKE
Measuring method, for ice cream.
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Cream butyrometer, without stopper
Supplier: GERBER FUNKE
According to Roeder´s weighing method.
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Skimmed milk butyrometer, Siegfeld´s Method
Supplier: GERBER FUNKE
According to Siegfeld´s method.
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Butter butyrometer, without stopper
Supplier: GERBER FUNKE
According to Roeder´s weighing method.
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Powdered milk butyrometer, without stopper
Supplier: GERBER FUNKE
According to Teichert`s method.
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Free fat butyrometer
Supplier: GERBER FUNKE
For determining free fat content in milk and cream.
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Skimmed milk butyrometer, without stopper
Supplier: GERBER FUNKE
According to Sichler`s method, with rounded scale.
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Safety Butyrometer
Supplier: GERBER FUNKE
Safety Butyrometer 0 to 9% made of polypropylene.
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Skimmed milk butyrometer, without stopper
Supplier: GERBER FUNKE
According to Kehe`s method.
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