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A Modified Peroxide Test for Detection of Lipid Oxidation in Dairy Products

Departments of Dairy Husbandry and Agricultural Biochemistry, University of Minnesota, St. Paul 1

ABSTRACT

The use of a nonionie detergent (BDI reagent) for breaking the emulsion has been found a satisfactory means of obtaining fat for estimation of peroxide value by the ferric thiocyanate method. The procedure is applicable to milk, cream, and condensed and dried milk products. It appears to be very satisfactory for routine control purposes. Its reproducibility and sensitivity are excellent.

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