BRYNZA PRODUCT FAT CONTENT DETERMINATION USING THE GERBER METHOD

This article provides a detailed description of the scientific-theoretical basis and practical application mechanism of the Gerber method used to determine the fat content of brynza cheese. Among the quality indicators of milk and dairy products, fat content is considered one of the most important parameters, as it directly influences the product’s energy value, organoleptic characteristics, and technological properties. In particular, accurate determination of fat content in brynza is crucial for assessing the technological quality of the cheese, verifying its compliance with standard requirements, and optimizing the production process. The Gerber method is a simple, rapid, cost-effective, and widely applied unified analytical procedure in laboratory practice, based on the principle of separating milk fat using organic acids.

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