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Method for the Determination of the Free Fatty Acids of Milk Fat^{1, 2,}

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

Determination of the free fatty acids of milk fat by means of gas-liquid chromatography, employing two internal standards was evaluated. The free fatty acids were isolated from the fat by means of a basic anion exchange resin, converted to methyl esters, and extracted with ethyl chloride. The ethyl chloride solution of methyl esters was then concentrated with a special reflux system prior to chromatography to prevent the loss of the more volatile esters. Appropriate factors were calculated for relating the quantity of added internal standards to that of the naturally occurring free fatty acids.

¹ This investigation was supported in part by Public Health Service Research Grant EF 269 and by funds granted by the American Dairy Association.

² Technical Paper No. 1717, Oregon Agricultural Experiment Station.