|Series||BS 696: Part 1: 1989|
This International Standard specifies the reference method for the determination of the fat content of dried milk and dried milk products. The method is applicable to dried milk with a fat content of 40 % (mass fraction) or more, dried whole, dried partially skimmed, and dried skimmed milk, dried whey, dried buttermilk and dried butter serum. The traditional standard reference method for fat analysis is based on either weight or volumetric determination. There are many analytical methods for the determination of the fat content of milk; the Gerber test is widely used all over the world. Principle. The test is a volumetric method in which fat is separatedfrom milk by centrifugal force. Abstract. Lipids are sparingly soluble in water but show variable solubility in a number of organic solvents. The fat content of foods for some purposes is determined by solvent extraction methods (Soxhlet, Goldfish, Mojonnier), nonsolvent extraction methods (Babcock), and instrumental methods that rely on physical and chemical properties of : S. Suzanne Nielsen, Charles Carpenter. Fat content is determined often by solvent extraction methods (e.g., Soxhlet, Goldfish, Mojonnier), but it also can be determined by nonsolvent wet extraction methods (e.g., Babcock, Gerber), and by instrumental methods that rely on the physical and chemical properties of lipids (e.g., infrared, density, X-ray absorption).
Test for Fat determination in milk: Milk is the fluid secreted by the mammary gland, particularly free from colostrum. It is an emulsion of lipids in a solution of proteins, a sugar, and inorganic salts. Other constituents include some organic acids or their salts, vitamins, enzymes and antibodies. We will explain fat determination in milk below. Determination of Fat content in Khoa 98 Determination of Starch in Khoa 99 Detection of sucrose in Khoa 99 12 TABLE (CREAMERY), AND DESHI BUTTER Preparation of Sample of Butter Determination of Moisture in Butter Determination of Fat and Curd (Milk solids not Fat) in Butter solid-not-fat content to that expected for natural milk. pretreatment of the milk product and determination of mela- in the milk fat of dairy products using. Dry the flask in the oven, cool and weigh as before. The difference in weights represents the weight of fat extracted from the milk. Make a blank determination using the specified quantities of reagent throughout, and water in place of milk, deduct the value found. If reagent blank is more than mg purify or replace reagents.
CLG-FAT Page 4 of 8. Title: Determination of Fat Revision: 03 Replaces: CLG -FAT Effective: 08/10/ iii. Roll edges of dish. Dry the folded dish (on a metal mesh tray) in a mechanical convection oven for 6 hours ± 10 minutes at °C or for 1½ hours ± 10 minutes at ± 1°C. iv. After cooling, insert into extraction thimble. The density of the fat/hexane solution obtained varies with the fat content of the sample. Milk, cream and cheese samples were analysed. The mean values from the densitometric determination of the fat content did not differ from the mean values obtained by the . Bovine milk fat has a complex fatty acid composition with over individual fatty acids [1, 2].However, only 15 or 16 fatty acids are present in milk at concentrations above 1% [3, 4].The predominant fatty acids have a straight carbon atom chain with an even number of carbons and may be either saturated or unsaturated .The approximate composition of the fatty acids of bovine, ovine and. Crude Fat Determination - Soxhlet Method Fat is important to all aspects of meat production and processing. Fresh and frozen meat prepared for manufacturing purposes is specified in terms of fat content (expressed as chemical lean). This is an important specification of commercial trading as well as being an important technical.