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The Gerber method is a widely accepted technique for the estimation of fat content in milk, crucial for assessing milk quality. In this method, a specific volume of milk, usually 10 ml, is mixed with sulfuric acid in a calibrated Gerber tube. The acid digests the proteins and dissolves the casein, releasing the fat. Isoamyl alcohol is added to the mixture to facilitate the separation ______ _______ ____ _________ __________ _________ _____.
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