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338. The ferric thiocyanate method of estimating peroxide in the fat of butter, milk and dried milk

Published online by Cambridge University Press:  01 June 2009

G. Loftus Hills  and
C. C. Thiel
G. Loftus Hills
Affiliation:
Council for Scientific and Industrial Research, Melbourne, Australia
C. C. Thiel
Affiliation:
Council for Scientific and Industrial Research, Melbourne, Australia
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Extract

The ferric thiocyanate method of estimating peroxide in fats has been modified to give greater sensitivity and greater stability of the reagent. As the 96% acetone used by Chapman & McFarlane (3)and Lips et al.(4) only dissolves about 0.5% butterfat, the sensitivity of the test was increased by using, as solvent, the mixture of benzene and methanol used by Bolland et al. (6) in the determination of rubber peroxides, which dissolves at least 10% butterfat. Instead of using a prepared reagent which gradually deteriorates, the ferrous salt and thiocyanate are added in aqueous solution during the test, and, moreover, ferrous salts appear to be more stable in this solvent than in acetone. The modified method is sufficiently sensitive to measure the peroxide value of the fat of freshly drawn milk and has been applied to the study of the first stages of oxidation in milk, butter and whole-milk powder.

Type
Original Articles
Information
Journal of Dairy Research , Volume 14 , Issue 3 , June 1946 , pp. 340 - 353
Copyright
Copyright © Proprietors of Journal of Dairy Research 1946

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References

REFERENCES

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