Abstract
The Rhodamine B method of MacKenzie et al. (2) was simplified for determining lipolytic rancidity in milk. This may facilitate detection of rancid milk and prevent intermixing with normal milk. Lipids extracted from 2ml of milk with petroleum ether were dried, dissolved in toluene and color produced by shaking with Rhodamine B was compared with a color disc in a portable comparator. This method compared with acid degree values revealed a highly significant correlation coefficient of 0.924 for 23 milks, acid degree values of from 0.6 to 2.0, out of 40 different milks; the other 17 milks were so rancid they exceeded the comparator's color range. Detection of above 1.2 acid degree values is possible by this method. Hydrogen peroxide and sodium tetraphosphate were effective in preventing activation of the milk lipase system by agitation.
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