Cheese Butyrometer

Cheese Butyrometer according to BS and IS 1 BOCA
Weighing method, with closed bulb with a frosted label, plain neck Ø 11 mm

03.0551 % Fat: 0 – 40; division: 1.0; standard: BS696;
numbered
A, B, E, F 1
03.0552 % Fat: 0 – 40; division: 1.0; standard: IS 69/1955;
numbered