The Reichert-Meissl number determination is an analysis method used to determine whether other oils are added to the butter for fraudulent purposes. The Reichert-Meissl number indicates the amount of low molecular weight fatty acids characteristic of milk fats. This value is a value showing the water vapor volatile and water-insoluble fatty acids in 5 grams of oil.
The Reichert-Meissl number is the amount in mL of nitrogen and sodium hydroxide solution required to neutralize the acidity in 5 grams of fat. During the test, after the saponification of butter, the low molecular weight fatty acids characteristic of milk fats are evaporated by steam distillation, and the distillate product is collected in a collection vessel and titrated with an alkaline solution.
As the harms of margarine are revealed, the demand for butter increases. Taking advantage of this situation, some fraudsters cheat by mixing other cheap oils into the butter. In this respect, the determination of the Reichert-Meissl number performed in advanced laboratories is very important. With this method, adulteration incidents in butter are revealed quickly and reliably.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are quality tests - determination of the Reichert-Meissl number.
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