Die Korrelation zwischen Buttersäurezahl und Reichert-Meißl-Zahl

Section C. Dairy Chemistry and Physics: Part I. Chemistry and Physical Chemistry

“…Schloemer (672) found the butyric acid number, increasingly used for the detection of fat adulteration, to be highly correlated to the Reichert-Meissl number. Details are given by Voorst (673) of a combination of fat constants by which cow's, sheep's and goat's butterfat may be distinguished.…”