Hostname: page-component-7479d7b7d-fwgfc Total loading time: 0 Render date: 2024-07-12T17:41:46.252Z Has data issue: false hasContentIssue false
  • English
  • Français

227. The rapid determination of peroxide values for the fat in milk powders

Published online by Cambridge University Press:  01 June 2009

J. A. B. Smith
J. A. B. Smith
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
Get access Rights & Permissions [Opens in a new window]

Extract

1. A rapid method for determining the peroxide value of the fat contained in whole milk powders is described.

2. As estimated by this method the peroxide value is only about 90% of the true value, but in many researches where the method would be applied, it is the relative rather than the absolute peroxide value which is required. Consequently the disadvantage of a slightly low estimation is far outweighed by the rapidity of the method and the ease and reliability with which it can be performed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 10 , Issue 2 , May 1939 , pp. 294 - 299
Copyright
Copyright © Proprietors of Journal of Dairy Research 1939

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Wheeler, (1932). Oil and Soap, 9, 89.CrossRefGoogle Scholar
(2)Lea, (1931). Proc. roy. Soc. B, 108, 175.Google Scholar