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Reichert-Meissl Value: Its Importance and Limitations in the Detection of Foreign Fats in Butterfat

Food Technology Department University of Illinois

ABSTRACT

Conclusion: Since various factors affect the Reichert-Meissl value, and in view of the fact that fats may be rearranged to contain butyric acid, it is impractical to judge the purity of butterfat on Reichert-Meissl value alone. The standards fixed to characterize a given dairy product, such as ice cream, become meaningless unless other factors and analytical constants which bear relationship with the Reichert-Meissl value are taken into consideration.