On Reichert-Meissl's method of butter analysis and its application for the examination of butter and butter substitutes

Rudolf Wollny
1887 The Analyst  
SINCE the separation of the fatty acids has, by Otto Hehner, been made the basis of butter analysis, the process originally proposed by Raichert and afterwards modified by Meiasl, has been most generally adopted, the volatile fatty acids being separated by distillation from the other acids, and their amount determined by standard alkali. Hehner had preferred to estimate gravimetrically the fatty acids insoluble in water, and to separate them by thorough washing with boiling water from the other
more » ... ater from the other subatancea resulting by decomposition of the butter-soap by acids. In this mode of procedure it is to be remembered that butter-fat contains, together with very readily soluble butyric acid, a small amount of fatty acids, which are soluble with more difEculty, and which therefore at first remain mixed with the insoluble acids. This portion of soluble fatty acids can only be removed by a most thorough andlong-continued washing with a very large quantity of boiling water. It follows that the result is to some extent dependent upon the mode of washing and the quantity and temperature of the water employed. It may further be influenced by the mode of drying of the washed fatty acids, as by heating their weight aomewhat increases by oxydation. The method therefore yields trustworthy and concordant results only when the conditions of operation are rigorously the same, and different observers may get somewhat different results with the same sample of butter. This, as well as the lengthy wwhing of the fatty au& with at least one litre of boiling water, has gradually led to the more
doi:10.1039/an887120203b fatcat:wvctezliabempcbpfqxueewmre