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Journal of Dairy Science Vol. 25 No. 7 589-593
© 1942 by American Dairy Science Association ®
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A Colorimetric Method for Estimating the Quality of Butter.—A Preliminary Report

Georges Knaysi and E. S. Guthrie

Department of Dairy Industry, New York State College of Agriculture, Cornell University, Ithaca, N. Y.

ABSTRACT

A simple method of estimating the quality of butter is described. It consists in dissolving 1 ml. of the melted milkfat in chemically pure xylol saturated with the base of neutral red, and comparing the color with standards containing known quantities of oleic acid. The preparation of the base of neutral red is described.

The test, which is a measure of the degree of hydrolysis of the butter fat, is found to be of value in quickly detecting bad samples and the majority of fair or good samples of butter, and in adding precision to the judgment of the expert.






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Copyright © 1942 by the American Dairy Science Association ®.