Hostname: page-component-8448b6f56d-m8qmq Total loading time: 0 Render date: 2024-04-23T17:59:43.469Z Has data issue: false hasContentIssue false
  • English
  • Français

635. The estimation of the total volatile fatty acids in cheese

Published online by Cambridge University Press:  01 June 2009

A. J. G. Barnett  and
G. A. Tawab
A. J. G. Barnett
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
G. A. Tawab
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
Get access Rights & Permissions [Opens in a new window]

Extract

An extraction method is described for determining the volatile fatty acids in cheese. The method, dependent upon Soxhlet extraction and micro-distillation, is speedy with regard to actual manual operation and gives results in accordance with those obtained by lengthier established methods.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 2 , June 1956 , pp. 277 - 282
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Hiscox, E. R., Harrison, J. & Wolf, J. Z. (1941). J. Dairy Res. 12, 155.CrossRefGoogle Scholar
(2)Simley, K. L., Kosikowsky, F. V. & Dahlberg, A. C. (1946). J. Dairy Sci. 29, 307.CrossRefGoogle Scholar
(3)Hiscox, E. R. & Harrison, J. (1938). J. Dairy Res. 9, 215.CrossRefGoogle Scholar
(4)Hiscox, E. R. & Harrison, J. & Wolf, J. Z. (1938). J. Dairy Res. 9, 227.CrossRefGoogle Scholar
(5)Sjöstrom, G. & Willart, S. (1954). Svenska Mejeritidn. 46 (see Dairy Sci. Abstr. 1954, 16, 848).Google Scholar