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Journal of Dairy Science Vol. 65 No. 7 1102-1109
© 1982 by American Dairy Science Association ®
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Rapid Method, for Quantitative Analysis of Individual Free Fatty Acids in Cheddar Cheese1

A. H. Woo and R. C. Lindsay

Department of Food Science, University of Wisconsin-Madison, Madison 53706

ABSTRACT

A reliable method for routine quantification of carbon-4 to carbon 18:3 free fatty acids in Cheddar cheese was developed. The free fatty acids were isolated on a modified silicic acid-potassium hydroxide arrestant column following removal of lactic acid with a partition precolumn. Rapid separation and quantification of free fatty acids in formic acid-mobilized eluates was achieved by gas chromatographing on 5% diethylene glycol succinate (DEGS-PS) in packed, glass columns. Quantitative free fatty acid profiles of nonrancid and rancid Cheddar cheese samples were obtained.

FOOTNOTES

1 Research supported by the College of Agricultural and Life Sciences, University of Wisconsin-Madison, Madison (Hatch Project 2400).






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Copyright © 1982 by the American Dairy Science Association ®.