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A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products



A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products



New Zealand Journal of Dairy Science & Technology 18(1): 13-20



A gas chromatographic method for determination of free fatty acids in milk, milkfat, butter, cheese and milk powder is described. A hexane-diethyl ether extract of the product is prepared in the presence of anhydrous sodium sulfate and passed through a column of neutral, deactivated alumina to separate fat. The free fatty acids retained on the alumina are eluted into a small volume of 6% formic acid in diisopropyl ether. An aliquot of this solution is chromatographed on the stationary phase SP-216-PS and all major fatty acids quantified. The method is simple and convenient and exhibits a high degree of repeatability.

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Accession: 001038034

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