598. A comparison of the Gerber and Röse Gottlieb methods for the determination of fat in milk

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Abstract
The Gerber method (B.S. 696:1936) and the Röse Gottlieb method (B.S. 1741:1951) for the determination of the fat content of milk have been compared on 208 samples of milk covering the range of 2·5–6·0% fat. The following relationship was found between the Gerber percentage (G) and the Röse Gottlieb percentage (RG):G = 1·036 RG – 0·097. Thus, for milks containing 3·0, 4·0, 5·0 and 6·0% fat, as determined by the gravimetric Röse Gottlieb method, the Gerber test gave results which were higher, on the average, by 0·01, 0·05, 0·08 and 0·12% fat respectively.If the capacity of the Gerber milk pipette were reduced from 11·04 ml. of water, as specified at present, to 10·94 ml., the average results obtained by the two methods would be in agreement for milks with a fat content around 3·6%, the average for milk in England and Wales, and the difference between the results by the two methods would, for most purposes, be negligible over the normal range of fat content.Tables are given, for the 11·04 and 10·94 ml. milk pipettes, showing the average differences between the results by the two methods for various values of Gerber fat percentage.

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