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A Study of Methods for the Determination of Acidity in Butter Fat^*

Iowa State College, Ames, Iowa

ABSTRACT

1. Methods were described for the titration of free acids in butter fat and for the separation of these acids from the fat. Comparisons of these methods with the A. 0. A. C. method and that of Clarke et al. were presented for butter fat samples from commercial butters and for samples of fat to which definite weights of fatty acid were added.
   
2. Good agreement was obtained among the titration methods although the method of Clarke et al. gave slightly higher values than the other methods.
   
3. The titration end-points were most easily observed with the alcoholic KOH methods and the best agreement between duplicates was obtained with these methods. The end-points of the A. O. A. C. method were the most difficult and for this reason the duplicates did not agree as closely as with the other methods.
   
4. From 94.6 to 99.4 per cent of the weight of added acids were recovered by the acid separation method described. Apparently these acids were at least 97 per cent of their original degree of purity.
   

^* Journal Paper No. J-533 of the Iowa Agricultural Experiment Station, Ames, Iowa, Project No. 318.