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Food Science and Technology QUESTION #5958
Question 1
The Milk to Acid to Amyl Alcohol ratio in the standard Gerber test is:
  • \(10\;\text{mL}\) milk : \(5\;\text{mL}\;\text{H}_2\text{SO}_4\)
  • \(11\;\text{mL}\) milk : \(10\;\text{mL}\;\text{H}_2\text{SO}_4\) : \(1\;\text{mL}\) amyl alcohol✔️
  • \(10\;\text{mL}\) milk : \(1\;\text{mL}\) amyl alcohol only
  • \(1\;\text{mL}\) milk : \(10\;\text{mL}\;\text{H}_2\text{SO}_4\)
Correct Answer Explanation
Standard Gerber method: \(10\;\text{mL}\;\text{H}_2\text{SO}_4\) (\(d = 1.820\text{–}1.825\;\text{g/mL}\)) \(+ 11\;\text{mL}\) milk \(+ 1\;\text{mL}\) amyl alcohol in a Gerber butyrometer. The acid dissolves all milk components except fat. Centrifugation separates fat into the graduated neck for direct volumetric reading (\(\%\) fat).