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Journal of Dairy Science Vol. 50 No. 7 1166-1168
© 1967 by American Dairy Science Association ®
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Comparison of the Modified Stamm, Iron, and lodometric Peroxide Determinations on Milk Fat1

D. L. Hamm3 and E. G. Hammond

Department of Dairy and Food Industry, Iowa State University, Ames

ABSTRACT

Correction factors for the iron and modified Stamm methods of determining peroxides were obtained with lauroyl peroxide. Milk fat samples, having peroxide values ranging from 0.46 to 20.3, were analyzed by the modified Stamm, iron, and iodometric methods, and the results were treated statistically. The correlation of the corrected iron and Stamm values with the iodometric values was greater than 99.9%. The modified Stamm technique is the most sensitive of the three procedures.

FOOTNOTES

1 Journal Paper no. 5620 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project 1517. Supported in part by a grant from the American Dairy Association.

3 Research and Development Division, National Dairy Products Corporation, Glenview, Illinois.






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Copyright © 1967 by the American Dairy Science Association ®.