We used the Van gulik method, and no amount of fat was observed in the butyrometer while we used the cheese with 40% fat that labeled on the package.
In short, the reaction of sulfuric acid with cheese tends to be quite exothermic, releasing too much heat and increasing the pressure inside the butyrometer. Sulfuric acid also tends to react violently with sugars (moist cheeses are doubly problematic as they have a lot of moisture and higher lactose contents) and can cause explosions. I suggest to carry out the whole process of "digesting" the crushed cheese with the open butyrometer or in small beckeres, and always in an ice bath before placing them in the closed butyrometers.
Besides that, a risk of explosion and/or of toxic gas formation exists with the following substances: Water, Alkali metals, alkali compounds, Ammonia, Aldehydes, acetonitrile, Alkaline earth metals, alkalines, Acids, alkaline earth compounds, Metals, metal alloys, Oxides of phosphorus, phosphorus, hydrides, halogen-halogen compounds, oxyhalogenic compounds, permanganates, nitrates, carbides, combustible substances, organic solvent, acetylidene, Nitriles, organic nitro compounds, anilines, Peroxides, picrates, nitrides, lithium silicide, iron(III) compounds, bromates, chlorates, Amines, perchlorates, hydrogen peroxide
Thank you dear Bruno Domingues Galli , And about the content of fat, is it possible that the zero content only related to burning the fat by acid or may have another reasons!
