Both water-insoluble and volatile fatty acids are determined by the number of polenske. The Polenske number is the amount of sodium hydroxide required to neutralize the non-volatile fatty acids present in five grams of oil.

The principle of the Polenske number method is based on saponification of butter, distillation of low molecular weight fatty acids, which are characteristic of milk fats, with water vapor, and titration of the residue after distillation with an alkaline solution. This method is also known as the method of calculating the Reichert Meissl number.

The Polenske number determination method is used to determine whether other oils are added to the butter.

It is a dairy product obtained by physical techniques using butter, milk, cream or yoghurt and there should be no fat other than milk fat. On farms, butter is produced from yoghurt or whey. However, when producing butter in large plants other than family businesses, cream is generally used as raw material. According to the specified standards, the fat content of the cream must be at most 35 percent. To achieve this, water or flavored milk is used. Creams with an acidity above a certain limit cannot withstand the temperature in the pasteurization process. Therefore, the acidity of the creams should be kept to a certain value. This process is called neutralization.

The butter should contain milk fat between 80 and 90 by weight, skimmed milk dry matter at most 2 percent and water at the maximum 16 percent by weight. However, unfortunately, those who seek unfair profits, butter, butter, fat instead of adding other oils. The way to determine this is to determine the number of polenske.

In the studies conducted in the laboratories, the standards published by domestic and foreign organizations and the methods of analysis accepted in the world are complied with. The following standard is taken into consideration for the determination of the Polenske number:

• TS 1331 Butter