Analysis and refinement of the methodology for determination the Reiсhert-Meysslya constant of milk fat

There is the problem of determination the natural butter. One of the most characteristic constants of the milk fat is the Reichert-Meysslya constant, the definition of which reveals the falsification of butterfat by other fats. We carried out an analysis of existing methodologies for determining this constant, identified vulnerabilities; a modification of the method is proposed.