SU1406475A1 - Method of determining content of non-lactic fats in mixture thereof with lactic fat - Google Patents

Abstract

This invention relates to milk production, namely to physical methods for analyzing milk fat and its mixtures with non-dairy fat, and is intended to control the content of non-dairy fat in dairy products during processing and when they are released from production. The purpose of the invention is to simplify and shorten the analysis time by measuring the refractive index of the fat mixture and the initial milk and non-dairy fats at 49.9-50.1 C, followed by calculating their iodine number of complexing agents, after which the quantitative content of non-dairy fat in the mixture is determined its with milk fat. with in (L

Description

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The invention relates to dairy industry, namely to physical methods for the analysis of milk fat and its mixtures with non-dairy fat, to control the content of non-dairy origin fat in dairy products during production and when they are released from production, as well as for an approximate determination of naturalness. milk fat in dairy products on the bases, refrigerators, when sold in the commercial network and public catering enterprises, -

The purpose of the invention is to simplify and reduce the time of analysis.

The method for determining the content of non-dairy zkyrs in a mixture of them with milk fat is to follow

Samples of the fat mixture and initial milk and non-dairy fats are melted at 3K-C, dehydrated with added anhydrous sodium sulfate and filtered in a thermostat, heated to 55-60 C, through a dry folding filter. The refractive index is then measured separately.

The quantitative content of non-milk fat in the fat mixture is determined by the formula

M

(IL-CH - Q (x-lnj

- K-,

Where

N is the mass fraction of non-dairy fat in the fat mixture,%;

In is the iodine number of complexing agents, respectively, of the fat mixture, of the initial milk and non-dairy fats;

K is a correction factor of 1.5 for mixtures of milk fat with animal fat and 1.0 - p vegetable oil,

An approximate determination of the milk fat's naturalness is made by determining the iodine number of its complexing agents. If the obtained value of the iodine number of the complex-forming agents of the sample under study will be higher relative to the constant

samples after thermostatio-30 milk fat constant, equal to

Vani fat in the device for 3 -. 5 minutes. For each sample, up to 3-4 samples are taken and, according to the obtained average value of the refractive index, the iodine number of the formers of the fats I under study, i.e., according to the formula

1 ,, 2 п + (t - 20) -0,00036J,

35

, it can be assumed that it contains non-dairy fats or none.

Example 1 Investigating the fat mixture in the initial milk and vegetable oils is dissolved at 55-6Q ° Cf by dehydrating with anhydrous sodium sulfate and filtered in thermostat at 55-60 °. Then the refractive index of individual samples is measured at 50 ° C After thermostating the fat in the device for 4 Dp of each sample, 4 counts are removed and the average value of the refractive index of fats is found. It is 1.4541 for the fat mixture, 1.45 for the milk fever and 1.4642 l for the vegetable oil.

90 - rounded iodine number

oleic acid; 0,2 - constant conversion of the index of fat prelipra on the number of double bonds of combs formers s fat molecule;

n is the refractive index of the lsir mixture and initial fats at the temperature t of the experiment;

036 - temperature coefficient of fat,

0.00036J 26.368;

90 0.2 С 1.4541 + (50-20)

90 - 0.2 C 1.4513 + (50-20) - 0.00036 26.318;

90 - 0.2 C 1.4642 + (50-20) 0, .26,550,

milk fat constants equal to

, it can be assumed that it contains non-dairy fats.

Example 1 The studied fat mixture in the initial milk and vegetable oils is melted at 55-6Q ° Cf and dehydrated by adding anhydrous sodium sulfate and filtered in a thermostat at 55-60 0. Then the refractive index of individual samples is measured at 50 ° C after thermostat - vanilla fat in the device for 5 minutes, Dp of each sample is removed by 4 readings and the average value of the refractive index of fats is found. It is equal to 1.4541 for fat mixture, 1.4513 for milk and 1.4642 l for vegetable oil.

Based on the obtained value of the refractive index, the iodine number of complexing agents of the studied fats is determined by the following calculations

0.00036J 26.368;

20)

31406475

the values found are determined

see life don't live

M

fat content of non-dairy fat

C26-) 368-26.318) 100

26.550-26.318 Thus, the mass fraction of vegetable oil in the mixture with milk fat is 20.56%.

- 1, 56% 5

h 90 02 1.4519 + (50-20) - 0.00036 26.329;

(AND

90. 0.2 1.4513 + (50-20) 0.00036J 26.318;

nx

90

0.00036 26.406.

0.2 t 1.4562 + (50-20)

"Uh

fat measuring

/ ot QOQ ot lQ.lnn refractive index of the fat mixture,

Mie 1 4-11 P7 o /:,. I, e-1 1, U /.

Means

26,406-26,318

Thus, the mass fraction of pig fat in the mixture with milk fat is 11.0%.

The proposed method for determining the content of non-dairy fats in a mixture of them with milk fat is carried out using a refractometer without using reagents for 20-25 minutes with a sufficiently high accuracy and reproducibility of the results. The use of the method simplifies and shortens the duration of the analysis by an average of 8-10 times compared with the prototype.

Claims (2)

The invention The method of determining the content of non-dairy fats in a mixture of them with milk 20 25 thirty 35 characterized in that, in order to simplify and shorten the time of analysis, the fat mixture and the initial fats are melted, dehydrated and filtered at 55-60 s, the refractive index indicators of milk and non-dairy fats are measured at 49.9 -50.1 ° C and iodine numbers of complexing agents for fat mixture, raw milk and non-dairy fat are calculated, while the refractive index of the fat mixture is measured at 49.9-50, and the determination of non-milk fat is carried out according to the results of calculating the iodine numbers leu starting fat blend and fat. Example 2. Samples of the fat mixture and the initial milk and pork fat are analyzed by methods similar to that shown in Example 1. The average refractive index of the fat mixture, milk o and pork fat is 1.4519, 1.4513, and 1.4562, respectively. From here 0.00036 26.406. characterized in that, in order to simplify and shorten the analysis time, the fat mixture and the initial fats are melted, dehydrated and filtered at 55-60 s, the refractive index indicators of milk and non-dairy fats are measured at 49.9- 50.1 ° C and iodine numbers of complexing agents for fat mixture, raw milk and non-dairy fat are calculated, herewith, the refractive index of fat mixture is measured at 49.9-50, and the determination of non-milk fat content is carried out according to the results of the calculation of iodine numbers leu starting fat blend and fat.