227. The rapid determination of peroxide values for the fat in milk powders
- 1 May 1939
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 10 (2) , 294-299
- https://doi.org/10.1017/s0022029900002910
Abstract
1. A rapid method for determining the peroxide value of the fat contained in whole milk powders is described. 2. As estimated by this method the peroxide value is only about 90% of the true value, but in many researches where the method would be applied, it is the relative rather than the absolute peroxide value which is required. Consequently the disadvantage of a slightly low estimation is far outweighed by the rapidity of the method and the ease and reliability with which it can be performed.Keywords
This publication has 2 references indexed in Scilit:
- Peroxide formation as a measure of autoxidative deteriorationJournal of Oil & Fat Industries, 1932
- The effect of light on the oxidation of fatsProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1931