Abstract
Summary A simple method of estimating the quality of butter is described. It consists in dissolving 1ml. of the melted milkfat in chemically pure xylol saturated with the base of neutral red, and comparing the color with standards containing known quantities of oleic acid. The preparation of the base of neutral red is described. The test, which is a measure of the degree of hydrolysis of the butter fat, is found to be of value in quickly detecting bad samples and the majority of fair or good samples of butter, and in adding precision to the judgment of the expert.
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