Determination of the milk fat content of fat mixtures
DOI:
https://doi.org/10.3989/gya.2002.v53.i3.329Keywords:
Analysis, Butyric acid, Fat mixtures, Milk fatAbstract
Methods for the determination of the milk fat content of fat mixtures are usually based on a butyric acid determination. This fatty acid is specific for milk fat. A conversion factor is used to calculate the milk fat content from the butyric acid content of the mixture. When applying this procedure, the natural variation of the butyric acid content of milk fat is not taken into consideration. Recently published data show that a considerable error may thus be introduced, making the interpretation of analytical results difficult. It is therefore proposed to envisage a control procedure which takes this aspect into consideration.
Downloads
Download data is not yet available.
Downloads
Published
2002-09-30
How to Cite
1.
Glaeser H. Determination of the milk fat content of fat mixtures. Grasas aceites [Internet]. 2002Sep.30 [cited 2024Apr.26];53(3):357-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/329
Issue
Section
Research
License
Copyright (c) 2002 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.