Acetic-Perchloric Mixture

The Heiss method uses the Heiss mixture. Suitable for fresh, soft and hard cheeses.

See also
butyrometers
and stirred or unstirred
Water Baths
for butyrometers.

See also
centrifuges

The Heiss method uses the Heiss mixture (50% perchloric acid p.a. at 60% and 50% glacial acetic acid p.a.). Suitable for fresh, soft and hard cheeses.

058.034500.60 ATL¨ 34500 - 1 l
180.020103.60 Prolabo Rectapur 20.103.295 - 1 l
180.020103.67 Prolabo Rectapur * 20.103.320 - 2.5 l
180.020104.67 Prolabo Normapur * 20.104.323 - 2.5 l