Title: Problems Related to the Conversion Factor for the Calculation of Milk Fat Content by Using the Official European Method Based on Butyric Acid.
Authors: LIPP MarkusANKLAM Elke
Citation: Milk Science International vol. 52 no. 11 p. 611-614
Publication Year: 1997
JRC N°: JRC15279
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC15279
Type: Articles in Journals
Abstract: The official European method for the determination of milk fat in food is based on the analysis of butyric acid assuming a constant mean butyric acid concentration of 3.7% (weight% with respect to 100 g fat) in milk fat. However, a review of the literature reveals doubts about the milk fat composition as assumed by this method. Results published are often difficult to compare because of the use of different derivatisation methods and of various units in which the results are reported. Nevertheless, there is a clear indication that the mean butyric acid concentration in milk has changed to approximately 3.4%. It is therefore proposed that the official EU method for the determination of milk fat in food should reflect this finding.
JRC Institute:Joint Research Centre Historical Collection

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