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n.1.An instrument for determining the amount of fatty matter or butter contained in a sample of milk.
References in periodicals archive ?
The fat content was read directly on the butyrometer and an average value of the two determinations was calculated.
Then the butyrometer was capped with rubber cap and was shaked vigorously until all particles were melted.
Fat content in cheese was determined by the method described by the British Standards Institution (BSI, 1969) using a milk butyrometer.