As used in this article, “Reichert-Meissl number” means the number of milliliters of decinormal alkali which are required to neutralize the acidity of the distillate from five grams of fat treated in the manner specified in the regulations adopted by the director. Such regulations shall conform as closely as possible to the methods which are described in the book, entitled “Official and Tentative Methods of Analysis of the Association of Official Analytical Chemists,” published from time to time by that association.
Miscellaneous Dairy ProductsMilk Fat Or Butter Fat
Section § 38151
This section defines the 'Reichert-Meissl number' as a measurement related to the acidity of fat samples. It specifies how much decinormal alkali is needed to neutralize the acid in the fat's distillate. The testing methods must adhere closely to those outlined by the Association of Official Analytical Chemists.
Reichert-Meissl number decinormal alkali neutralize acidity
Section § 38152
This law section defines the standards for milk fat, also known as butterfat, in California. According to the law, milk fat must have a Reichert-Meissl number of at least 24 and a specific gravity of at least 0.905 when measured at 40 degrees Celsius. The specific gravity of the milk fat should be compared to that of water at the same temperature.
Milk fat or butterfat is the fat of milk. It shall have a Reichert-Meissl number not less than 24 and a specific gravity not less than 905/1000. In determining the specific gravity, milk fat at 40 degrees centigrade shall be compared with water at 40 degrees centigrade.
milk fat standards butterfat Reichert-Meissl number
