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Journal of Dairy Science Vol. 54 No. 8 1119-1121
© 1971 by American Dairy Science Association ®
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New Chemical Method for the Determinatino of Water in Butter

R. L. Glass and Linda D. Reider

Department of Biochemistry, University of Minnesota, St. Paul 55101

ABSTRACT

Water in butter is rapidly and accurately measured by a titrimetric procedure requiring common laboratory equipment and inexpensive chemicals. The method employs an auto-dehydrating reagent composed of methanolic sodium methoxide, ethyl acetate and phenolphthalein. In the presence of added water hydrolysis of the methoxide results in the formation of hydroxide which is then formation of hydroxide which is then consumed by saponification of the ethyl acetate at moderate temperatures. The decrease in base, as determined by titration with standard ethanolie-HCl, is equivalent to the water present.






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Copyright © 1971 by the American Dairy Science Association ®.