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Despite all inspections and legal regulations, imitation and adulteration continue in the food sector. Among the things that should be done to prevent this situation, the most important process is the analysis steps. As a result of the analyzes to be made, it is determined whether there is any imitation or adulteration in food products, and in this way, the adulterated products are prevented from being presented to human consumption. In general, the most imitated and adulterated food products are milk and dairy products.
Butter, a dairy product, is among the most consumed products in our country. Reichert-Meissl number determination is the parameter used to determine whether different oils are added to butter for imitation and adulteration.
The Reichert-Meissl number refers to a value describing the water vapor in 5 grams of oil and the volatile and water-insoluble fatty acids. The Reichert-Meissl number is based on the distillation of milk fats by evaporating low-molecular fatty acids with water vapor after the butter is saponified, and the distillate is collected in a collecting vessel and titrated with an alkaline solution.
