Edible Fats and Oils
Free Fatty Acid (FFA) (0.01 – 26% oleic acid)
Peroxide Value (PV) 0.01 – 550 mEqO2/Kg
p-Anisidine Value 0.5 - 100 AnV
Soaps 5 – 1350 ppm
Polyphenols/OSI 10 – 900 mg/Kg ac. gallic acid
Iodine Value 2 - 100 I.V
     
Milk, Cream, Butter
Milk Urea Nitrogen (MUN) 5 – 100 mg/dL
Ammonia 1 – 80 ppm
Chloride 50 – 400 mg/dL
L-Lactic Acid 2 – 200 ppm
Hydrogen Peroxide 1.5 – 25 ppm
Lactose 0.1 - 5.5 % lactose
ε-fructosil-lysine (10 - 1000) delta x 1000
Peroxidase 0.01 – 50 mEqO2/Kg
Peroxide Value 0.01 – 50 mEqO2/Kg
Lactose  
Glucose  
Acidity  
Cholesterol  
     
Cheese
Chlorides 0.02 – 7 g%
Chloride (Aqueous Solution) 0.01-50 g/dL
L-Lactic Acid 0.01-1.75 g%
Ammonia 1 – 80 ppm
     
Mayonnaise
Free Fatty Acid (FFA) (0.01 – 3.5% ac. oleic acid)
Peroxide Value (PV) 0.01 – 50 mEqO2/Kg
p-Anisidine Value 0.5 - 100 AnV
     
Eggs
L-Lactic Acid 10 – 10.000 ppm
D-3-hydroxybutyric Acid 0.5-15 ppm (mg/Kg)
Cholesterol 25 – 1450 mg/100g
Colour 1.0 – 180.0 ppm
Total Acidity 1 - 10 degree
Xanthophylls 1.0 – 180.0 g/Kg
     
Vegetable Purees
L-Lactic Acid 5 – 2100 ppm
Chloride (Sauces) 0.02 – 7 g%
Glucose (Tomato) 0.01 - 10 g/100 g glucose
Lactic Acid (D+L)