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Journal of Dairy Science Vol. 51 No. 11 1847-1849
© 1968 by American Dairy Science Association ®
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Chromatographic Procedure for Determination of Fat Content of Small Specimens of Milk1

R. L. Glass, Linda W. Lohse and Robert Jenness

Department of Biochemistry University of Minnesota, St. Paul

ABSTRACT

Milk, 30–60 mg, is extracted with a mixture consisting of methanol-dimethyl carbonate-benzene (3:2:3 v/v) containing an internal standard of methyl tridecanoate. After centrifugation, the clear upper layer is made alkaline with sodium methoxide and then acidified with methanolic-HCl. Gas-liquid chromatography of the resulting methyl esters gives a chromatogram from which the fat content and fatty acid composition may be calculated.

FOOTNOTES

1 Paper no. 6591 Scientific Journal Series, Minnesota Agricultural Experiment Station. Contribution from the Department of Biochemistry, University of Minnesota, St. Paul, Minnesota. This research was financed by a grant from the Graduate School of the University.






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Copyright © 1968 by the American Dairy Science Association ®.