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A modification of the acid degree value test for lipolytic rancidity in milk

Published online by Cambridge University Press:  01 June 2009

A. C. Hunter ,
Judith M. Wilson  and
Grace W. Barclay
A. C. Hunter
Affiliation:
School of Agriculture, Aberdeen
Judith M. Wilson
Affiliation:
School of Agriculture, Aberdeen
Grace W. Barclay
Affiliation:
School of Agriculture, Aberdeen
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Summary

While using an acid degree value test during work on lipolysis in milk, difficulty was encountered in extracting the fat from the milk of certain cows, especially milk of high butterfat content and milk from newly calved cows. This difficulty was overcome by increasing the quantity of reagent used. A study was made of the quantities of reagent required for milks of different butterfat content and for colostrum. No effect on the acid degree value occurred as a result of increasing the quantity of reagent. A modification of the test is recommended, using an increased quantity of reagent.

Type
Original Articles
Information
Journal of Dairy Research , Volume 35 , Issue 1 , February 1968 , pp. 19 - 24
Copyright
Copyright © Proprietors of Journal of Dairy Research 1968

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References

REFERENCES

Hunter, A. C. (1966). Dairy Inds 31, 277.Google Scholar
Thomas, E. L., Nielsen, A. J. & Olson, J. C. Jr. (1955). Am. Milk Rev. 17, 50, 85.Google Scholar