BRYNZA PRODUCT FAT CONTENT DETERMINATION USING THE GERBER METHOD

ISSN: 2582-4686 SJIF 2021-3.261,SJIF 20222.889, 2024-6.875 ResearchBib IF: 9.948 / 2024 VOLUME-5, ISSUE-11 1001 BRYNZA PRODUCT FAT CONTENT DETERMINATION USING THE GERBER METHOD Qobil Mukhiddinov1, Shakhnoza Sultanova2 1Tashkent state technical university named after Islam Karimov, Tashkent, Uzbekistan 2Deputy Mayor of Tashkent, Tashkent, Uzbekistan ABSTRACT. 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. Keywords: brynza, dairy products, fat content, Gerber method, butyrometer, milk fat. BRINZA MAHSULOTINING YOG‘ TARKIBINI ANIQLASHDA GERBER USULINING QO‘LLANISHI ANNOTATSIYA. Ushbu maqolada brynza pishlog‘i tarkibidagi yog‘ miqdorini aniqlashda qo‘llaniladigan Gerber usulining ilmiy-nazariy asoslari va amaliy qo‘llanish mexanizmi batafsil yoritilgan. Sut va sut mahsulotlarining sifat ko‘rsatkichlari orasida yog‘ miqdori eng muhim parametr hisoblanadi, chunki u mahsulotning energiya qiymati, organoleptik xususiyatlari va texnologik xossalariga bevosita ta’sir ko‘rsatadi. Ayniqsa, brynza mahsulotida yog‘ miqdorini aniq aniqlash pishloqning texnologik sifatini baholash, standart talablarga mosligini tekshirish hamda ishlab chiqarish jarayonini optimallashtirishda alohida ahamiyat kasb etadi. Gerber usuli oddiy, tez, tejamkor va laboratoriya sharoitida keng qo‘llaniladigan unifikatsiyalangan analitik usul bo‘lib, organik kislotalar yordamida sut yog‘ini ajratish tamoyiliga asoslanadi. Kalit so‘zlar: brynza, sut mahsulotlari, yog‘ miqdori, Gerber usuli, butirometr sut yog‘i. ОПРЕДЕЛЕНИЕ СОДЕРЖАНИЯ ЖИРА В СЫРЕ БРЫНЗА МЕТОДОМ ГЕРБЕРА АННОТАЦИЯ. В данной статье подробно описаны научно-теоретические основы и практический механизм применения метода Гербера для определения содержания жира в сыре брынза. Среди показателей качества молока и молочных продуктов содержание жира считается одним из наиболее важных параметров, так как оно напрямую влияет на энергетическую ценность продукта, органолептические характеристики и технологические свойства. В частности, точное определение содержания жира в брынзе имеет ключевое значение для оценки технологического качества сыра, проверки его соответствия стандартным требованиям и оптимизации производственного процесса. Метод Гербера представляет собой простой, быстрый, экономичный и широко применяемый в лабораторной практике ISSN: 2582-4686 SJIF 2021-3.261,SJIF 20222.889, 2024-6.875 ResearchBib IF: 9.948 / 2024 VOLUME-5, ISSUE-11 1002 унифицированный аналитический метод, основанный на принципе отделения молочного жира с помощью органических кислот. Ключевые слова: брынза, молочные продукты, содержание жира, метод Гербера, бутирометр. INTRODUCTION. Dairy products are among the most biologically valuable food groups essential to human nutrition. They contain balanced amounts of proteins, fats, carbohydrates, minerals, and vitamins, and among these components, fat is one of the most important factors determining the overall nutritional value of the product. Milk fat increases the caloric value of dairy products, directly affects organoleptic properties such as taste and consistency, and contributes to structural changes during cheese ripening. Therefore, accurate determination of fat content in milk and cheese products is one of the central directions of quality control in the food industry. Brynza cheese is widely consumed in Uzbekistan and is a distinctive, salty-tasting dairy product with a special place among cheese varieties. Its technological properties, shelf life, taste, and structural characteristics are directly dependent on its fat content. Thus, strict control of fat content during brynza production is essential to maintain product quality and ensure compliance with standard specifications. Although several analytical methods exist to determine fat content, the Gerber method stands out due to its simplicity, rapid results, lack of need for complex equipment, and ease of application. In this method, sulfuric acid breaks down the proteins in milk, while amyl alcohol ensures complete separation of the fat. The fat is then measured in a special Gerber butyrometer as a precise volumetric reading, ensuring high accuracy and reproducibility. This article examines, step by step, the process of determining fat in brynza using the Gerber method, analyzing experimental results, potential issues, and ways to eliminate them. Additionally, the significance of the method in assessing brynza quality, its applicability in production processes, and its effectiveness in laboratory conditions are scientifically evaluated. The findings of this study hold important scientific and practical value for certification of dairy products, improving quality control systems, and optimizing technological processes in cheese production. MATERIALS AND METHODS. Fat is one of the main components of cheese. Depending on the fat content and the firmness of the cheese, every 100 g of product contains approximately 30 g (hard cheese), 25–35 g (semi-hard cheese), 20–25 g (soft cheese), and 0–15 g (curd cheese) of fat. According to the recommendations of nutrition societies in Germany, Austria, and Switzerland, adults should obtain 30 percent of their daily energy requirement from fat. If the daily intake is 2400 kcal, this corresponds to 80 g of fat. Therefore, a 50 g serving of cheese provides approximately 20 percent of this requirement. The composition of milk fat is highly diverse. Around 400 different fatty acids have been identified in it. During cheese ripening (e.g., the release of free fatty acids), the composition of milk fat changes only slightly. About two-thirds of the fatty acids present in milk fat are saturated fatty acids. These are further divided into short-chain (C4–C10), medium-chain (C12–C14), and long-chain (C16–C20) fatty acids. It should be noted that, compared to other fats, the proportion of short-chain fatty acids is high, accounting for approximately 9 percent [1-2]. The proportion of saturated, monounsaturated, and polyunsaturated fatty acids is 57–63% saturated fatty acids, 21–25% monounsaturated fatty acids, and 3.8–5.4% polyunsaturated fatty acids. These proportions vary by season and are largely influenced by the diet of the dairy cow. ISSN: 2582-4686 SJIF 2021-3.261,SJIF 20222.889, 2024-6.875 ResearchBib IF: 9.948 / 2024 VOLUME-5, ISSUE-11 1003 A high proportion of saturated fats in the diet is often associated with cardiovascular diseases. However, recent research shows that the health effects of various fatty acids should be evaluated individually for each fatty acid type. For example, short-chain fatty acids and myristic acid are associated with levels of “good” cholesterol - LDL (low-density lipoprotein). Butyric acid, a shortchain saturated fatty acid characteristic of ruminant fats, is easily absorbed and rapidly metabolized in cells (such as intestinal epithelial cells), just like other short-chain saturated fatty acids. Therefore, it has no negative effect on blood cholesterol levels. Moreover, it also contributes to the healing of inflammation in epithelial cells [2-3]. A comparison of butter fat and cheese fat shows that cheese consumption increases blood cholesterol levels much less than butter consumption does. This may be due to the higher content of calcium, protein (especially casein), and microorganisms in cheese, or the combined effect of all these factors [3]. Analysis of the main components (composition) of food products is essential both for ensuring quality and for fulfilling legally required analytical procedures. To ensure that analyses of dry matter (or moisture), protein, and fat content reflect true values, official analytical methods must be used. In particular, official methods for determining dry matter and fat content are time-consuming [4]. RESULTS AND DISCUSSION. The fat content of cheese samples from four different groups was determined using the Gerber method. In this method, butyrometers are used to analyze the fat content of cheeses (Fig.1a). The method is briefly carried out as follows: a 3-gram sample is weighed (with an error not exceeding 0.005 g). After carefully adding 10 cm³ of sulfuric acid into the butyrometer, the liquid level is adjusted so that it is 4–6 mm below the base of the fat-measuring neck, and then 3 ml of distilled water at 60°C is added. The cheese sample wrapped in fat-resistant cellophane paper is placed inside the butyrometer, followed by the addition of 1 ml of amyl alcohol along with water heated to 60°C. The butyrometers are sealed with stoppers and placed in a water bath at (65 ± 2)°C (Fig.1b). While stirring occasionally, the butyrometers are kept in the water bath for (60 ± 10) minutes until the proteins completely dissolve [4-5]. a) b) c) Fig.1. Determination of fat content in cheese using the Gerber method: a) the state of the butyrometer filled with reagent; b) the butyrometer with reagent placed in a 65 °C water bath; c) complete dissolution of the cheese sample and placement in the centrifuge. To ensure complete dissolution of the cheese particles, the butyrometer is thoroughly shaken and centrifuged at 1300 rpm for 5 minutes (Figure 4.12c). Then, with the stopper side facing downward, ISSN: 2582-4686 SJIF 2021-3.261,SJIF 20222.889, 2024-6.875 ResearchBib IF: 9.948 / 2024 VOLUME-5, ISSUE-11 1004 the butyrometer is placed in a water bath at 65 °C and held for 2–3 minutes. The fat column in the butyrometer is read, and the fat content of the product is determined [5]. If the protein has not fully dissolved within the specified time, the water bath temperature may be adjusted to (73 ± 3) °C during repeated analysis. In this case, the readings are taken after keeping the butyrometers in a water bath at (65 ± 2) °C for 5 minutes. After removal from the bath, the butyrometers are placed in the centrifuge with the graduated part facing inward. The centrifuge is operated either three times for 5 minutes or twice for 10 minutes. During the intervals between centrifugation cycles, the butyrometers are thermostated in a water bath at (65 ± 2) °C for 5 minutes [6-7]. This study was carried out in the scientific research laboratory “Processes and Apparatuses for Processing Agricultural and Food Products” at the Tashkent State Technical University. Table 4.12 presents the results of fat content analysis of four different cheese samples determined using the Gerber method [8]. Table 1 Fat content of four different brinza samples № Samples Content of fat (%) 1 №1 7,8 2 №2 8,3 3 №3 8,9 4 №4 7,6 The fat content of the four cheese samples showed that Sample No. 3 contained 8.9% fat. This sample represents the author’s proposed variant, in which the vibrational pressing device ensured maximum reduction of moisture content, thereby increasing the fat concentration. Furthermore, it was demonstrated that the use of the vibrational pressing device resulted in a lower amount of whey remaining in the cheese compared to other types, which in turn led to a higher fat content [8-9]. CONCLUSION. This study confirms the practical efficiency and scientific validity of the Gerber method in determining the fat content of brynza cheese. Identifying the fat fraction in brynza is crucial for assessing product quality, controlling technological processes, and ensuring compliance with established standards. The findings demonstrate that the Gerber method is one of the most convenient, rapid, and cost-effective approaches for performing this analysis. Throughout the research, the method showed high accuracy, repeatability, and ease of application under laboratory conditions. The chemical principles underlying the Gerber method - protein dissolution by sulfuric acid and complete fat separation through amyl alcohol - ensure stable and reliable analytical results. This enables the method to serve as a trustworthy criterion in evaluating the quality of brynza cheese. The outcomes of this research provide practical guidance for producers in optimizing technological processes, improving quality control systems, and meeting market requirements. Overall, the Gerber method delivers accurate and reliable results in determining the fat content of brynza cheese and proves highly effective for dairy product certification, standardization, and scientific research. 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