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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 of fat and prevent charring of the milk solids. The tube is then subjected to centrifugation in a Gerber centrifuge for about 5 minutes. Centrifugal force causes the fat to separate and rise ______ __________ _____ ________ ____.
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