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A Rapid Silica Gel Method for Measuring Total Free Fatty Acids in Milk^{1, 2,}

Department of Dairy Technology, Ohio Agricultural Experiment Station, and The Ohio State University, Columbus

ABSTRACT

Analyses for free fatty acids resulting from lipolytic activity in milk have been, in general, either too time consuming or inaccurate, or both. In the past, considerable attention has been given to methods involving solvent extraction of the fat and free fatty acids followed by titration of the extract. The main disadvantage of these methods is that the water-soluble fatty acids are only partially recovered (1, 3, 5). More recently, chromatographic analyses have been applied to measure the total free fatty acids in saponified milk fat (2, 4). These techniques have shown promise of meeting the requisites of the routine analyst, i.e., they are quantitative, sensitive, and relatively rapid. However, little attention has been given to the possibility of utilizing an inert support, such as silica gel, for the rapid separation of relatively small quantities of free fatty acids from milk, such as may be produced by lipolysis.

This report describes a method for the rapid, quantitative recovery of small amounts of free fatty acids from milk and cream by directly separating the acids from the product without prior fractionation.

¹ Supported in part by funds from: Research and Marketing Act of 1946 through A.R.S., U. S. Department of Agriculture, the Dairy Products Research Fund, and by funds donated to the University by the Alumni Research Foundation for fundamental research.

² Technical Paper 12-54, Department of Dairy Technology, The Ohio State University, Columbus. Ohio Agr. Expt. Sta. Journal Article No. 35-55.

³ Ohio Agricultural Experiment Station, Wooster.

⁴ The Ohio State University.