227. The rapid determination of peroxide values for the fat in milk powders

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.