ISO 488-2008 PDF

Full title and description

ISO 488:2008 (also published jointly as ISO 488|IDF 105:2008) — Milk — Determination of fat content — Gerber butyrometers. This International Standard specifies the characteristics of seven types of butyrometer for use in the determination of the fat content of whole milk, partly skimmed milk and skimmed milk by the Gerber (acidobutyrometric) method specified in ISO 2446.

Abstract

ISO 488:2008 defines design, scale ranges, construction details, scale graduations, reference temperature and required markings for seven types of butyrometers used in the Gerber method for milk fat determination; annexes provide information on recommended stoppers and on recommended methods for determining butyrometer scale errors. The standard is withdrawn and its contents were consolidated into the later ISO 19662 series.

General information

• Status: Withdrawn (replaced by ISO 19662:2018).
• Publication date: 2008-09 (Edition 2, 2008).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.260 (Plants and equipment for the food industry / dairy equipment and instrumentation).
• Edition / version: Edition 2 (2008) — ISO 488|IDF 105:2008.
• Number of pages: 14 pages (typical published PDF).

Scope

The standard applies to butyrometers used specifically for the Gerber (acidobutyrometric) determination of fat content in whole, partly skimmed and skimmed milk. It sets out the required physical and graduation characteristics of seven numbered types of butyrometer, the reference temperature for readings, and the inscriptions/markings required on the bulb. It is intended to ensure comparability and traceability of fat-content measurements across laboratories and instruments.

Key topics and requirements

• Definition and dimensional characteristics for seven types of Gerber butyrometers (construction and materials).
• Specified scale ranges and graduations for fat-volume readings.
• Reference temperature for calibration and reading (to ensure consistent volume interpretation).
• Required markings and inscriptions on the bulb (identification, type and scale information).
• Recommendations for suitable stoppers and sealing arrangements (informative annex).
• Recommended procedures for determination and correction of scale errors (informative annex).
• Conformance requirements to support comparable fat-content results when used with the Gerber procedure described in ISO 2446.

Typical use and users

Used by dairy testing laboratories, milk processors, quality-control personnel, calibration laboratories, manufacturers of milk-analysis equipment and national standards bodies. Typical applications include official laboratory determinations of milk fat content, equipment specification and procurement, instrument calibration and inter-laboratory method harmonization for routine and regulatory testing.

Related standards

ISO 2446 (Milk — Determination of fat content — Gerber method) — provides the procedural method; ISO 19662:2018 (Milk — Determination of fat content — Acido-butyrometric (Gerber method)) — the consolidated and updated standard that supersedes ISO 488:2008 and ISO 2446:2008; IDF publications corresponding to these ISO texts (e.g., IDF 105 / IDF 238) provide parallel guidance. Laboratories implementing ISO 488 would normally reference ISO 2446 for the test procedure and ISO 19662 for the current consolidated method.

Keywords

Gerber butyrometer; milk fat determination; butyrometer types; Gerber method; acidobutyrometric; dairy testing; milk analysis; ISO 488; IDF 105.

FAQ

Q: What is this standard?

A: ISO 488:2008 (ISO 488|IDF 105:2008) is an ISO specification that defines the physical and scale characteristics of Gerber butyrometers used to determine fat content in milk.

Q: What does it cover?

A: It covers seven types of butyrometer: their construction, scale ranges and graduations, reference temperature, required markings and informative guidance on stoppers and methods to assess scale errors; it is intended to ensure consistent volumetric readings when the Gerber method (as given in ISO 2446) is used.

Q: Who typically uses it?

A: Dairy laboratories, milk processors, instrument manufacturers, calibration/metrology labs and regulatory bodies involved in milk composition testing and quality control.

Q: Is it current or superseded?

A: ISO 488:2008 has been withdrawn and its contents were consolidated into the later ISO 19662 series (ISO 19662:2018), which is the current reference for the Gerber (acidobutyrometric) method. Users should adopt ISO 19662:2018 for the latest, confirmed method and instrument requirements.

Q: Is it part of a series?

A: It is part of the ISO/IDF suite of standards addressing milk and milk-product analysis and was issued jointly with IDF (Dairy Federation) as ISO 488|IDF 105:2008; related standards include ISO 2446 (procedure) and the consolidated ISO 19662:2018.

Q: What are the key keywords?

A: Gerber butyrometer, milk fat, butyrometer scale, Gerber method, acidobutyrometric, dairy laboratory, ISO 488, IDF 105.