2. It is defined as the number of
millimetres of 0.1N alkali
required to neutralize the
soluble volatile fatty acids
distilled from 5g of fat.
3. RM number helps to detect
adulteration in butter and ghee.
When butter or ghee is adultered
with animal fat, the RM value is
reduced.
4. RM values have been used to
calculate and predict the
neutralization value, boiling point,
melting point, and heat of
crystallization of fatty acids
investigated.
5. The value is named for the
chemists who developed it, Emil
Reichert and Emerich Meissl.
6. ^ Food and Agriculture
Organization and World Health Organization.
(2001). The Codex Alimentarius.
Rome:FAO/WHO. Volume 8: Fats and Oils,
"Section 4.9.1: Estimation of Milk Fat
Content". ISBN 92-5-104682-4
^ "Reichert-Meissl number". Academic
Dictionaries and Encyclopedias.
Retrieved 2022-09-27.
