Gerber Instruments founded by Dr. Niklaus Gerber is a pioneer for the quality determination of fat in milk and dairy products and solubility of milk powder according to Gerber for more than 120 years. The Gerber method is being used as reference method to determine the fat content in milk worldwide. 1. Put the clean and dry butyrometer in a butyrometer stand with open mouth upwards. 2. Run 10 ml of sulphuric acid with the tilt measure in the butyrometer. 3. Pipette out 10.75 ml of milk sample gently by the side of butyrometer, whose temperature is about 15-21 degrees C. 4. Pour 1 ml. of amyl alcohol with tilt measure. 5. Stopper the butyrometer with the help of lock stopper using regulating pin/guiding pin. 6. The tube is well (mixed) shaken till mahogany red colour is obtained. Keep the butyrometer in hot water bath till it attains 15-21 degrees C and the butyrometer are placed in the centrifuge at 1100 rpm for 4 minutes. 7. Take out the butyrometer in an upright position with the stopper end down wards. 8. Keep the butyrometer in hot water bath at (65 degrees C) for some time. 9. Note the reading. Reading should be taken from bottom of the fat column to lower border of meniscus on the scale.