HYDROMETER A hydrometer is an instrument used to measure the specific gravity (or relative density) of liquids; that is, the

ratio of the density of the liquid to the density of water. A hydrometer is usually made of glass and consists of a cylindrical stem and a bulb weighted with mercury or lead shot to make it float upright. The liquid to be tested is poured into a tall container, often a graduated cylinder, and the hydrometer is gently lowered into the liquid until it floats freely. The point at which the surface of the liquid touches the stem of the hydrometer is noted. Hydrometers usually contain a scale inside the stem, so that the specific gravity can be read directly. A variety of scales exist, and are used depending on the context. Hydrometers may be calibrated for different uses, such as a lactometer for measuring the density (creaminess) of milk, a saccharometer for measuring the density of sugar in a liquid, or an alcoholometer for measuring higher levels of alcohol in spirits.

LACTOMETER An instrument to find out the content of the water in the milk or to test the richness of the milk is thus termed as 'lactometers'. The lactometer works on the principle of gravity of milk. The construction of this instrument is very unique as there is long vessel test tube and meter bulb attached to it so that whenever the milk is poured into the vessel the meter bulb starts floating on it. The purity of the milk gets tested without any dilution of water content in it. These lactometers are known for precision design, accurate measurement and reliability. These lactometers are used highly at milk processing units and at dairies. Some unscrupulous milk suppliers adulterate milk with added water to increase the volume or added solids to make it look thicker. Addition of anything to milk can introduce bacteria that will make it spoil quickly. Adulteration of milk is also illegal. Here is how to test the milk to check whether it has been adulterated. The test is based on the fact that milk has a heavier weight or density (1.026 - 1.032 g/ml) compared to water (1.000 g/ml). When milk is adulterated with water or other solids are added, the density either decreases (if water is added) or increases (if solids are added). If milk fat (cream) is added to milk, the density becomes lower. The equipment used to determine milk density is called a lactometer. Most lactometers are usually marked from 0 (representing density of 1.000 g/ml) to 40 (representing density of 1.040 g/ml).
The various types of the lactometer are mercury coated lactometer which is highly acknowledged for its precision design and efficiency. The other type is the steel ball lactometer which known for its accuracy and longer working life.

Equipment used for determination of milk density:

Mercury coated lactometer

Steel ball lactometer

Procedure: Ensure that the milk has been left to cool at room temperature for at least 30 minutes and its temperature is about 20oC. Stir the milk sample and pour it gently into a 200ml measuring cylinder (or any container deeper than the length of the lactometer). Let the lactometer sink slowly into the milk. Take the lactometer reading just above the surface of the milk. If the temperature of the milk is different from the lactometer calibration temperature (20C), then use this correction factor: For each C above the calibration temperature add 0.2 lactometer degrees (L) to the observed lactometer reading, and for each C below calibration temperature subtract 0.2 lactometer degrees (L) from the observed lactometer reading. These calculations are done on the lactometer readings i.e. 29 instead of the true density of 1.029 g/ml.

Example of how to calculate the true lactometer readings when the milk temperature differs from the lactometer calibration temperature of 20C.

Judgment: Normal milk has a density of 1.026 -1.032 g/ml (or 26 - 32 on the lactometer reading). If water has been added, the lactometer reading will be below 26. If any solid such as flour has been added, the reading will be above 32.

BUTYROMETER Butyrometers are used to determine the fat content of dairy products using the Gerber acidbutyrometry method.

Objective: The price of milk fixed on its fat content. To determine the fat level in milk by Gerber method.

RelevantInformation: Fat is the most important constituent of milk as it is used as a basis for fixing the purchase and sale price of milk. It helps to detect adulteration like watering and skimming of milk. Gerbers method commonly used in Europe and in India. Dr. N Gerber of Zurich Switzerland invented this method in the year 1892-1895. In this test H2SO4 is used to increase specific gravity of milk serum which makes greater difference between milk serum and fat globules. It also destroys stickiness of milk by dissolving all the SNF. The free fat globules rise to the surface by subsequent application of centrifugal force to this mixture and heat produced due to mixing of acid and milk, causing melting of fat. It facilitates the fat particles to come to the surface freely. The specific gravity of fat is 0.9 and that of acid milk mixtures is 1.43. This situation promotes complete separation of fat when proper centrifugal force is applied. Due to application of centrifugal force lighter substances (Butter fat) are thrown towards centre and rest of serum portion that is heavier is thrown towards the pheriphen. Addition of amyl alcohol helps for separation of fat from the milk acid mixture and also prevents the charging of fat and sugar by the H2SO4.

Material Required: iMilk ii.Sulphuric acid (sp.gr..1.82) iii.Amyl alcohol (sp. gr.0.82-0. 83)

Butyrometer Apparatus: 1. Milk sample bottle. 2.10 ml automatic tilt measure for H2SO4. 3. 1 ml automatic tilt measure for amyl alcohol. 4. 10.75 ml capacity milk pipette. 5. Dairy floating thermometer. 6. Hot water bath. 7. Gerbers centrifuge machine (1100 rpm). 8. Gerbers butyrometer plain neck with graduations from 0-10%. 9. Butyrometer stand. 10. Rubber stopper. 11. Guiding pin or key.

Procedure: 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 60-70 0 F. 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 60-70 0 F and the butyrometer are placed in the centrifuged machine that is revolved 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 a 149 0 F (600 C) for some time. 9. Adjust the fat column which will appear clear and yellowish within the graduation with the help of key. 10. Note the reading. Reading should be taken from bottom of the fat column to lower border of meniscus on the scale.

Butyrometers: Milk Butyrometer 0-10% Cream Butyrometer 0-70% Cheese Butyrometer 0-40% Butter Butyrometer 0-90% Milk Powder Butyrometer 0-35% Ice Cream Butyrometer 0-20% Skim Milk Butyrometer 0.5%

REFERENCE: y y y Wikipedia Copyright 2011 Netlink Solutions (India) Ltd Milk Processing Guide Series Volume 2, FAO/TCP/KEN 6611Project. Training Program for Small-Scale Dairy Sector. Dairy Training Institute, Naivasha y Agriinfo.in@2011.