KENYA STANDARD                                    DKS 2784 : 2018 
             ICS 67.200.10  
 
 
  
 
 
 
 
Milk Fat Products —  Specification 
 
 
 
  
 
 
  
  
 
   
  
 
 
  
 
 
 
 
©KEBS 2018        First Edition 2018  
 
  
 
 
  DKS 2784 : 2018 
 
 
                                                                                                       ©  KEBS 2018 — All rights reserved  iiTECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical C ommittee:  
 
Kenya Dairy Board 
Ministry of Health — Food Safety Unit Directorate of Livestock production Directorate of Veterinary Services Egerton University — Department of Dairy and Food Science Techn ology 
Government Chemist’s Department 
National Public Health Laboratory Services 
Kenya Industrial Research and Development Institute (KIRDI)  
New Kenya Creameries Cooperative (NKCC) Brookside Dairy Ltd. 
Eldoville Dairies Limited 
Githunguri Dairy  
Happy Cow Ltd 
Sameer Agriculture and Livestock (K) Limited KIBIDAV Ltd (TOGGS) 
Kenya Bureau of Standards — Secretariat 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS 
 
In order to keep abreast of progress in industry, Kenya Standar ds shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Manag ing Director, Kenya Bureau of Standards, 
are welcome. 
 
  
 
 
 
 
© Kenya Bureau of Standards, 2003 
 
Copyright:  Users are reminded that by virtue of Section 6 of the Copyright Act, Cap. 130 of the Laws of Kenya, copyright subsi sts in all 
Kenya Standards and except as provided under Section 7 of this Act, no Kenya Standard produced by Kenya Bureau of Standards may  
be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing from th e 
Managing Director. 
 
 
 
  
 
  
 
   
 
 
 
 
    KENYA STANDARD                                          DKS 2784 : 2018  
 
© KEBS 2018 — All rights reserved  iii 
   
 
 
Milk Fat Products —  Specification 
 
 
 
 
  
 
 
 
  
 
  
 
 
 
 
 
  
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS) 
 
Head  Office:  P.O. Box 54974, Nairobi-00200, Tel.: (+254  020) 605490, 602350 , Fax: (+254 020)  604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region    Lake Region          N o r t h  R i f t  R e g i o n  
P.O. Box 99376, Mombasa-80100  P.O. Box 2949, Kisumu-40100       P.O. Box 2138, Nakuru-20100 
Tel.: (+254  041) 229563, 230939/40 Tel.: (+254 057) 23549, 223 96       Tel.: (+254 051) 210553, 210555  
Fax: (+254  041) 229448   Fax:  (+254 057) 21 814              
 
 
 
 
 
Foreword 
  DKS 2784 : 2018 
 
 
                                                                                                       ©  KEBS 2018 — All rights reserved  iv This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance 
of the Standards Projects Committee, and it is in accordance wi th the procedures of the Kenya Bureau of 
Standards 
 Milk fat products are derived exclusively from milk and or obta ined from milk by means of a process which 
result in almost total removal of water and milk solids not fat . 
 Since this product can easily be adulterated with animal body f at or vegetable fats/oils,mineral oils and 
added flavours; It is necessary that specifications be set to r egulate the quality of the milkfat products offered 
for consumption. 
 This standard addresses quality, compositional, labelling, micr obiological, and safety requirements of milk fat 
products  
 In the preparation of this stand ard, reference was made to the following documents:  
 
       Codex Stan 280; Standard for milkfat products
 
 
The assistance derived from these documents is hereby acknowled ged. 
 
 
 
 
  
 
    
 
 
 
  
 
          KENYA STANDARD         DKS 2784: 2018 
© KEBS 2016 — All rights reserved  1 
Milk Fat Products— Specification 
1 Scope  
 
This Kenya standard specifies the requirements and methods of s ampling and test for Anhydrous Milkfat, 
Milkfat, Anhydrous Butteroil, and Butteroil, which are intended  for further processi ng or culinary use  
 
2 Description 
 
Anhydrous Milkfat, Milkfat, Anhydrous Butteroil and Butteroil a re fatty products derived exclusively from milk 
and/or products obtained from milk by means of processes which result in almost total removal of water and 
non-fat solids. 
 
 
 
3 Normative references  
 
The following referenced documents are indispensable for the ap plication of this standard: 
 
AOAC 942.17, Arsenic in foods molybdenum blue method  
 
KS EAS 38  Labelling of prepackaged foods 
 KS 1552:2016,  Code of hygiene practice for milk and milk products  
KS ISO 2446:2008, Milk — Determination of fat content (Routine method) 
KS ISO 663  Animal and vegetable fats and oils — Determination of insoluble impurities  
 
KS ISO 5555:2001; Animal and vegetable fats and oils -- Samplin g
 
 
KS ISO 3960  Animal and vegetable fats and oils — Determination of peroxide value 
 
KS ISO 3961   Animal and vegetable fats and oils — Determination of iodine value 
 
KS ISO 8294     Animal and vegetable fats and oils — Determination of copper, iron and nickel contents  
 
KS ISO 12193 Animal and vegetable fats and oils — Determination of lead content 
 AOAC 980.21, organochlorine and organophosphorous pesticide residues in milk and milk products 
 
KS ISO 662:2016; Animal and vegetable fats and oils -- Determin ation of moisture and volatile matter 
content 
 
KS ISO 6579:2002 Microbiology of food and animal feeding stuffs  - Horizontal method for the detection of 
Salmonella spp 
 
KS ISO 6785, Milk and milk product s -- Detection of Salmonella spp 
 
KS ISO 14501 , Milk and milk powder — Determination of af latoxin M content — Clean-up by immunoaffinity 
chromatography and determination by high-performance liquid chromatography 
 
KS ISO 4833-1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 degrees C by the pour plate technique  
 
KS ISO 6611, Milk and milk products 
 Enumeration of colony-forming units of yeasts and/or moulds  
Colony-count technique at 25 degrees C  
© KEBS 2016 — All rights reserved  2 
KS ISO 6888-1:1999; Microbiology of food and animal feeding stu ffs -- Horizontal method for the 
enumeration of coagulase-positive staphylococci (Staphylococcus  aureus and other species) -- Part 1: 
Technique using Baird-Parker agar medium 
 
KS ISO 4832:2006; Microbiology of food and animal feeding stuff s - Horizontal method for the enumeration 
of coliforms - Colony-count technique 
KS ISO 660:2009; Animal and vegetable fats and oils -- Determination of acid value and acidity 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
4.1 Raw materials 
Milk and/or products obtained from milk.  
 
4.2 Permitted ingredients 
Starter cultures of harmless lactic acid producing bacteria.  
 
4.3 Composition 
The Milk fat products shall comp ly with the compositional requi rements stipulated in Table 1: 
Table 1— Compositional Require ments for Milkfat products 
S/N Characteristic  
 Anhydrous 
milkfat/ 
Anhydrous 
butteroil   
Milkfat Butteroil TEST 
METHOD 
i.  Reichert value 21- 28  21- 28  21- 28  Annex 
ii.  Free fatty acid, as oleic acid 
(%) m/m, max. 0.3 0.4 0.4  KS ISO 660  
iii.  Milk fat % (m/m), min. 99.8 99.6  99.6 KS ISO 2446 
iv.  Moisture % (m/m), max. 0.1 0.5 0.5 KS ISO 
662:2016 
v.  Peroxide Value (milli eqvt of 
Oxygen/ Kg fat), max. 0.3 0.6 0.6 KS ISO 3960 
vi.  Butyro.Refractometer 
reading at 40°C  40.0 - 44.0  40.0 - 44.0      
 40.0 - 44.0  Annex 
vii.   
Refractive index at 40 oC;  
   1.4483 - 1.452 
 
        
 1.4483 - 1.452 
 
  
 
  
 1.4483 - 1.452 
 
  
 Annex 
viii.   
Saponification value, (mg 
KOH/g oil), (min.) 220  220 220 Annex 
   
© KEBS 2018 — All rights reserved  3 
ix.   Baudouin Test Negative Negative Negative Annex 
 
4.4 General requirements 
4.4.1 Texture 
.Smooth and fine granules to liquid, depending on temperature  
 
4.4.2 Odour and taste 
The odour and taste shall be char acteristic of the products and  free from foreign odour and taste.  
 
  
5.          FOOD ADDITIVES  
Food additives listed in Tables 1 and 2 of the General Standard  for Food Additives (KS CODEX STAN 192-
1995) in Food Category 02.1.1 (Butter oil, anhydrous milkfat, g hee) may be used in foods subject to this 
standard. 
 
5.1           Inert gas with which airtight containers are flushed before, du ring and after filling with product. 
 
6.          Hygiene Requirements 
 6.1          
It is recommended that the products covered by the provisions o f this standard be prepared and 
handled in accordance with the appropriate sections of (codex) and other relevant Kenya standards and 
regulations. The products should comply with any microbiologica l criteria established in accordance with KS 
CAC/GL 21 
6.2   The products shall comply with any microbiological criteria es tablished in accordance with Table 2 
below  
Table 2 — Microbiological limits for milkfat products 
S/N Micro-organisms Maximum limits per g Method of test 
i. Total plate count per gram, max 500 KS ISO 4833 
ii. Coliform  count per gram Absent  KS ISO 4833 
iii. E. Coli Absent ISO 11866-1 or ISO 11866-2 
iv. Salmonella spp per 25g Absent KS ISO 6785 
v. Shigella per 25g Absent KS ISO 4833 
vi. L. monocytogenes per gram Absent ISO 10560 
vii. Yeast and Moulds per gram Less than 10 KS ISO 6611 
viii. Staphylococcus aureus per 25g Less than10/g KS ISO 6888 
ix. Bacillus cereus Absent KS ISO 7932 
x. Clostridium botulinum. Absent 
 
 
   
© KEBS 2016 — All rights reserved  4 
7 Contaminants 
The products covered by this Standard shall comply with the Max imum Levels for contaminants that are 
specified for the product in the General Standard for Contamina nts and Toxins in Food and Feed (KS 
CODEX STAN 193-1995).  
7.1 Pesticide and veterinary drug residues 
The milk used in the manufacture of the products covered by thi s Standard shall comply with the Maximum 
Levels for contaminants and toxins specified for milk by the Ge neral Standard for Contaminants and Toxins 
in Food and Feed (KS CODEX STAN 193-1995) and with the maximum residue limits for veterinary drug 
residues and pesticides established for milk by the CAC. 
 
7.2 Heavy metals, detergents and insoluble impurities 
Milk fat products shall not contain any substances harmful to h uman health and when tested in accordance 
with the test methods given in Table 3, the contaminant limits shall not exceed the levels specified in the 
same table 
Table 3 — Contaminant limits for Milkfat products 
  
SL 
No. Contaminant Maximum limit Test method  
i) Matter volatile at 105 0C, % 
(m/m), max. 0.2 KS ISO 662:2016 
ii) Insoluble impurities, % (m/m) 0.05   KS ISO 663 
iii) Detergent residues/ Soap content   absent        KS EAS 318  
iv) Iron (Fe), mg/kg 0.2      KS ISO 8294 
v) Copper (Cu), mg/kg 0.05      KS ISO 8294 
vi) Lead (Pb), mg/kg 0.1       KS ISO 12193 
vii) Arsenic (As), mg/kg 0.1 AOAC 942.17, 
 
7.3 Aflatoxin M1 
The products shall not contain more than 0.5 µg/kg when tested in when tested in accordance to KS ISO 
14501:2007/ AOAC 980.21, Aflatoxin M1 in milk and cheese- thin layer chromatographic method 
   
7 Packaging 
The products shall be packaged in airtight food grade container s, which shall be sealed to prevent 
contamination.  
© KEBS 2018 — All rights reserved  58 Labelling 
In addition to KS EAS 38, the following specific provisions sha ll apply: 
a) the name of the food shall be:  
Anhydrous milkfat, 
Milkfat,                               
Anhydrous butteroil, Butteroil; 
According to description specified in Section 2, composition sp ecified in 4 and the use of antioxidants (see 
Section 5).  
b) name, address and physical lo cation of the manufacturer/proc essor; 
c) net contents in g or kg; d) manufacturing date; 
e) expiry date; 
f) country of origin; g) conditions of storage; 
h) batch/lot number. 
.  
 
9 Fill of the container 
The fill of the container shall be in accordance with the relev ant regulations on weights and measures  
10 METHODS OF SAMPLING AND ANALYSIS 
The methods of sampling and analysis shall be those provided in  the normative references listed in Clause 2 
and annexes of this standard  
 
 
 
 
 
   
© KEBS 2016 — All rights reserved  6 
Annex A 
(Methods of test) 
 
 
1.0 Determination of the Refractive Index  
1.1 Definition: 
The ratio of velocity of light in vacuum to the velocity of lig h6 in the oil or fat: more generally, it expresses the 
ration between the sine of angle of incidence to the sine of an gle of refraction when a ray of light known 
wave length (usually 589.3nm, the mean of D lines of Sodium) pa sses from air into the oil or fat. 
Refractive index varies with the temperature wave length. 
 
1.1.2 Principle:  Measurement of the refractive index of sample is done by means  of a suitable refractometer  
 
1.1.3 Apparatus: Refractometer- Abbe or Butyro Refractometer 
By Abbes Refractometer: - Open double prism with the help of th e screw head and place a drop of oil on the 
prism. Close prisms firmly by tightening screw heads. 
Circulate water through the instrument. Let instrument stand fo r few minutes before taking reading so that 
the temperature of test sample and instrument are the same. Cle an prism between readings by wiping off oil 
with cotton pad moistened with ethyl alcohol / toluene or petro leum ether and let dry. 
By Butyro-refractometer: - Place 1-2b drops of sample on the lo wer prism. Close prisms and adjust mirror 
until it gives sharpest reading. If reading is indistinct after  running constant temperature water through 
instrument for sometime, test sample is unevenly distributed on  prism surfaces.  As refractive index is greatly 
affected by temperatur e, use care to keep te mperature constant 
The temperature of the refractometer should be controlled to wi thin +/- 0.1°C and for this purpose it should 
be provided with a thermostatically controlled water bath and a  motor driven pump to circulate water through 
the instrument 
When butyro-refractometer is used its reading can be converted to refractive index with the help of table  
1.1.4 Light Source 
If the refractometer is equipped with a compensator, a tungsten  lamp or day light may be used. Otherwise a 
monochromatic light such as sodium vapour lamp (589.3 run) may be used. 
1.1.5 Procedure  
Melt the sample if it is not already liquid and filter through a filter paper to remove impurities and traces of 
moisture. Make sure sample is completely dry. 
Circulate stream of water through the instrument. Adjust the te mperature of the refractometer to the desired 
temperature. Ensure that the prisms are clean and dry  
© KEBS 2018 — All rights reserved  7Place a few drops of the sample on the prism. Close the prisms and allow standing for 1-2 min. Adjust the 
instrument and lighting to obtain the most distinct reading pos sibleand determing the refractive index or 
butyro-refractometer number as the case may be.  
5.1.6 Temperature correction - Determine refractive index at the specified temperature. If t he temperature 
correction is necessary use the following formula: 
R=R1 + KI (T1-T0 
Where, 
R = Reading of the refractomter reduced to the specified temper ature TOC 
 RI = Reading at TIC 
5.1.7 Significance 
Refractive index of oils increas es with increase in a saturatio n and also chain length of fatty acids 
(Ref: - A.O.A.C 17th edn, 2000, official method 921.08- Index of refraction of oils  and fats / I.S.I Handbook of 
food analysis (Part XIII)- 1984, Page 70.) Table for conversion  of BR readings to refractive index 
2.0 Determination of Saponification Value 
7.1 Definition: 
 The saponification value is the number of mg of potassium hydr oxide required to saponify 1 gram of 
oil/fat 
The oil sample is saponified by refluxing with a known excess o f alcoholic potassium hydroxide solution. The 
alkali required for saponification is determined by titration o f the excess potassium hydroxide with standard 
hydrochloric acid  
2.2 Analytical importance: 
The saponification value is an index of mean molecular weight o f the fatty acids of glycerides 
comprising a fat. Lower the saponification value, larger the mo lecular weight of fatty acids in the glycerides 
and vice-versa. 
2.3 Apparatus: 
a. 250 ml capacity conical flask with ground glass joints. b. 1 m long air condenser, or reflux condenser (65 cm minimum i n length) to fit the flask (a). 
c. Hot water bath or electric hot plate fitted with thermos 
 
2.4 Reagents: 
(i) Alcoholic potassium hydroxide solution- Reflux 1.2 litre al ohol 30 minutes with 10 gm KOH and 6 gm 
granulated Aluminium or Al foil. Distill and collect 1 litre af ter discarding first 50 m1. 
Dissolve 40 g of potassium hydroxide in this I litre alcohol ke eping temperature below 15 
0 C while dissolving 
alkali. Allow to stand overnight, decant the clear liquid and k eep in a bottle closed tightly  with a cork or 
rubber stopper. \  
© KEBS 2016 — All rights reserved  8ii) Phenolphthalein indicator solution- Dissolve 1.0 g of pheno lphthalein in 100 ml rectified spirit 
iii) Standard hydrochloric a cid: approximately 0.5 N 
2.5 Procedure: 
Melt the sample if it is not already liquid and filter through a filter to remove any impurities and the last traces 
of moisture. Make sure that the sample is completely dry. Mix t he sample thoroughly and weigh about 1.5 to 
2.0 g of dry sample into a 250 ml Erlenmeyer flask. Pipette 25 ml of the alcoholic potassium hydroxide 
solution into the flask. Conduct a blank determination along wi th the sample. Connect the sample flasks and 
the blank flask with air condensers, keep on the water bath, bo il gently but steadily until saponification is 
complete, as indicated by absence of any oily matter and appear ance of clear solution. Clarity may be 
achieved within one hour of boiling. After the flask and conden ser have cooled somewhat wash down the 
inside of the condenser with about 10 ml of hot ethyl alcohol n eutral to phenolphthalein. Titrate the excess 
potassium hydroxide with 0.5N hydrochloric acid, using about 1. 0 ml phenolphthalein indicator. 
2.6 Calculation: 
Saponification Value = 56.1 (B-S)N 
W 
Where, 
B = Volume in ml of standard hydrochloric acid required for the  blank. 
S = Volume in ml of standard hydrochloric acid required for the  sample 
N = Normality of the standard hydrochloric acid and 
W = Weight in gm of the oi l/ fat taken for the test. 
Note: - when titrating oils and fats which give dark coloured s oap solution, the observation of the end point of 
titration may be facilitated either (a) by using thymolphthalei n or alkali blue or b) by shaking l ml of 0.11 (w/v) 
solution of methylene blue in water to each 100 ml oflillRolpht h!ll1li indicator solution before the titration. 
(Ref: - A.O.A.C 17th edn, 2000, Official method 920.160 Saponif ication number of oils and fats / IUP AC 2. 
202 / I.S.I Handbook of Food A nalysis (Part XIII) 1984, page 78 ) 
 
3.0 Determination of Reichert-Meissl Value 
 Butter is distinguished from other fats by the presence of glyc eryl esters of relatively low 
molecular weight fatty acids, especially butyric but also capro ic, capric, caprylic, lauric and 
myristic acids. These acids are wholly or partially steam volat ile and water soluble. The 
Reichert value reflects the amount of butyric and caproic acids  p r e s e n t  a n d  P o l e n s k e  
chiefly capryilic, capric and lauric acid with some contributio n from myristic and even 
palmitic acid. 
3.1 Definition: 
The Reichert-Meissl value is the number of millilitres of O.1N aqueous sodium hydroxide solution 
required to neutralise steam vola tile water soluble fatty acids  distilled from 5g of an oil/fat under the  
© KEBS 2018 — All rights reserved  9prescribed conditions. It is a me asure of water soluble steam v olatile butyric and caproic acids present in oil 
or fat. 
 
3.2 Principle: 
The material is saponified by heating glycerol sodium hydroxide  solution and then split by treatment with 
dilute sulfuric acid. The volatile acids are immediately steam distilled. The soluble volatile acid in the distillate 
are filtered out and estimated by titration with standard sodiu m hydroxide solution. 
 
  3.3 Analytical Importance 
These determinations have been used principally for analysis of  butter and margarines. Butter fat contains 
mainly butyric acid glycerides. Butyric acid is volatile and so luble in water. 
No other fat contains butyric acid glycerides, and therefore, t he Reichert-Meissl value of the butter fat is 
higher than that for any other fat. Coconut oil and palm kernel  oil contain appreciable quantities of capric and 
lauric acid glycerides. These fa tty acids are steam volatile bu t not soluble in water, and hence give high 
Polenske value. 
 
3.4 Apparatus: 
a. An all-glass distillation asse mbly conforming to specificati ons  given in  AOCS Official Methods Cd  5-40 or 
Methods of Analysis, AOAC- 17
th Edn,’ Figure 925.41 chapter 41 page 14 or distillation apparat us as shown 
in the diagram below 
b. 25 ml beaker 
c. 100 ml graduated cylinder  d. 100 m1 pipette 
e. Graduated burette 
f. Asbestos board with a hole about 65mm dia for supporting the  flask over the burner. During distillation the 
flask shall fit snugly into the hole of the board to prevent th e flame from impinging on the surface of the flask 
above the hole. 
g. Bunsen burner sufficiently large to allow completion of dist illation in the prescribed time 
 
 
3.5 Reichert- Meissl Distillation Apparatus  
10.6 Reagents  
a). Glycerine:  
© KEBS 2016 — All rights reserved  10 b. concentrated sodium hydroxide solution: 50 % (w /w) Dissolve  sodium hydroxide in equal wt of water and 
store solution a bottle. Use clear solution free from deposit 
c.) Pumice stone grains 
d.) Dilute sulfuric acid solution: Approximately 1.0 N 
e.) Sodium hydroxide solution: 
 0.l N solution in water, accurately standardized 
3.6 Apparatus 
f.) Phenolpthalein indicator: 
Dissolve 0.1 g of phenolpthalein in 100 ml of ethyl alcohol  g.) Ethyl alcohol: 90% by volume and neutral to phenolphthalein 
3.7 Procedure 
Weigh accurately 5 ± 0.1 g of fi ltered oil or fat into a clean,  dry 300ml distilling flask. Add 20 ml of 
glycerin and 2ml of concentrat ed sodium hydroxide solution, and  heat while swirling over a flame until 
completely saponified, as shown by the mixture becoming perfect ly clear.Cool the contents slightly and add 
90 ml of boiling distilled water , which has been vigorously boi led for about 15min. after thorough mixing the 
solution, should remain clear . If the solution is not clear (in dicating incomplete saponification) or is darker 
than light yellow (indicating over-heating), report the saponif ication with a fresh sample of the oil or fat. If the 
sample is old, the solution may sometimes be dark and not clear  
Add about 0.6-0.7 gm of pumice stone grains, and 50 ml of dilut e sulfuric acid solution. Immediately connect 
the flask to the distillation ap paratus. Place the flask on asb estos board so that it fits snugly into the aperture. 
This will prevent the flame from impinging on the surface of th e flask above the level of the liquid and avoid 
super heating. Heat very gently until the liberated fatty acids  melt and separate. Then set the flame so that 
110 ml of distillate shall be collected within 19 to 21 min. Th e beginning of the distillation is to be taken as the 
moment when the first drop of the distillate falls from the con denser in the receiving flask. 
 Keep the water in the condenser flowing at a sufficient speed to maintain the temperature of the outgoing 
water from the condenser between 15 and 20 
oC. Collect the distillate in a graduated flask. 
When the distillate exactly reac hes the 110 ml mark on the flas k, remove the flame and quickly replace the 
flask by a 25 ml measuring cylinder. Stopper the graduated flas k and without mixing it in a water bath 
maintained at 15 Oc for 10 min s o that the 11o ml graduation ma rk is 1 cm below the water level in the bath. 
Swirl round the contents of the fl ask from time to time. Remove  the graduated flask from the cold water bath, 
dry the outside and mix the content gently by inverting the fla sk 4 to 5 times without shaking. Avoid wetting 
the stopper with the insoluble acids. Filter the liquid through  a dry, 9 cm whatman filter paper. Reject the first  
© KEBS 2018 — All rights reserved  112-3 ml of the filtrate and colle ct the rest in a dry flask. The  filtrate should be clear. Pipette 100 ml of the filtrate 
and add 5 drops of the phenolphthal ein solution, and titrate ag ainst standard O.lN sodium reagents. 
Run a Blank Test without the fat, but using the same quantities  of the reagents 
Calculation Reichert-Meissl value = (A-B) × N × 11 
Where, 
A = Volume of standard sodium hydroxide solution required for t he test; 
B = Volume in ml in standard sodium hydroxide solution required  for the blank; and 
N = Normality of standard sodium hydroxide solution.