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|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:||ANKLAM Elke; LIPP Markus|
|Citation:||Milchwissenschaften (Milk Science) vol. 52 p. 611-614|
|Type:||Articles in periodicals and books|
|Abstract:||The official European method for the determination of milk fat in food is based on the analysis of butyric acid assumed a constant mean butyric acid concentration of 3.7% 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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