摘要：In order to find out easy und quick methods for butterfat's pureness determination thermo- and refractometer- numbers were determined in samples of pure fats and in butterfat added with different amounts of margarine, pig fat and beef tallow. Butter's thermo-numbers ranged from 20.00 to 30.00, and kajmak's from 21.00 to 30.00. Relation between percentage of added fats and values of thermo-number was not noticed. Refractometer numbers of butter were from 41.50 to 43.60, and those of kajmak from 40.40 to 44.90. More added fat caused higher increment of refractometer number.
