Hostname: page-component-848d4c4894-pjpqr Total loading time: 0 Render date: 2024-07-02T22:05:07.507Z Has data issue: false hasContentIssue false
  • English
  • Français

710. The determination of free fatty acids in milk

Published online by Cambridge University Press:  01 June 2009

Dawn R. Perrin  and
D. D. Perrin
Dawn R. Perrin
Affiliation:
Ruakura Animal Research Station, New Zealand Department of Agriculture
D. D. Perrin
Affiliation:
Ruakura Animal Research Station, New Zealand Department of Agriculture
Get access Rights & Permissions [Opens in a new window]

Extract

An extraction-titration method is described for the determination of free fatty acids in small samples of fresh milk.

Recoveries of fatty acids added to milk ranged from 63% for butyric acid to 97% for stearic acid. For a composite sample approximating milk fat in fatty acid composition the recovery was 83%.

Interference from citric and lactic acids was not significant for reasonably fresh samples.

The method gives a higher recovery of the lower molecular weight fatty acids than is possible by earlier methods.

For titrating very dilute solutions of fatty acids α-naphtholphthalein was shown to be a more accurate indicator than phenolphthalein; it also provides a better defined endpoint.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 2 , June 1958 , pp. 221 - 227
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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)Gould, I. A. & Trout, G. M. (1936). J. Agric. Res. 52, 49.Google Scholar
(2)Herrington, B. L. & Krukovsky, V. N. (1939). J. Dairy Sci. 22, 127.CrossRefGoogle Scholar
(3)Thomas, W. R., Harper, W. J. & Gould, I. A. (1954). J. Dairy Sci. 37, 717.CrossRefGoogle Scholar
(4)Tarassuk, N. P. & Frankel, E. N. (1955). J. Dairy Sci. 38, 438.CrossRefGoogle Scholar
(5)Johnson, B. C. & Gould, I. A. (1946). J. Dairy Sci. 29, 504.Google Scholar
(6)Johnson, B. C. & Gould, I. A. (1949). J. Dairy Sci. 32, 435, 447.CrossRefGoogle Scholar
(7)Thomas, E. L., Nielson, A. J. & Olson, J. C. (1955). Amer. Milk Rev. 17, 50, 85.Google Scholar
(8)Frankel, E. N. & Tarassuk, N. P. (1955). J. Dairy Sci. 38, 751.CrossRefGoogle Scholar
(9)Sager, O. S. & Sanders, G. P. (1952). Conv. Proc. Milk Ind. Found. 4, 29.Google Scholar
(10)Davis, J. G. (1955). A Dictionary of Dairying, p. 291. London: Leonard Hill.Google Scholar
(11)Davis, J. G. & Macdonald, F. J. (1953). Richmond's Dairy Chemistry, 5th ed. p. 147. London: Charles Griffin.Google Scholar
(12)Glasstone, S. (1940). Textbook of Physical Chemistry, p. 968. London: Macmillan.Google Scholar
(13)Clark, W. M. (1928). The Determination of Hydrogen Ions, 3rd ed. p. 76. Baltimore: Williams and Wilkins.Google Scholar
(14)Davis, J. G. (1955). A Dictionary of Dairying, p. 6. London: Leonard Hill.Google Scholar
(15)Gould, I. A. (1944). J. Dairy Sci. 27. 167.CrossRefGoogle Scholar