ЭлБиб

Молочнохозяйственный вестник, №4 (16), IV кв. 2014

ТЕХНИЧЕСКИЕ НАУКИ

Analysis and refinement of the methodology for determi-

nation the Reiсhert-Meysslya constant of milk fat

Okhrimenko Olga Vladimirovna, Can. of Sciences (Technics), Professor of the

Chemistry and Physics Chair

e-mail:

The FSBEI HPE the Vereshchagin Vologda State Dairy Farming Academy

Abstracts.

There is the problem of determination the natural butter. One of the most

characteristic constants of the milk fat is the Reichert-Meysslya constant, the definition

of which reveals the falsification of butterfat by other fats. We carried out an analysis

of existing methodologies for determining this constant, identified vulnerabilities; a

modification of the method is proposed.

Keywords:

natural butter; Reichert-Meysslya constant; determining;methodology;

analysis; modification

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