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AN345: Extraction of Fat from Dairy Products (Cheese, Butter, and Liquid Milks) Using Accelerated Solvent Extraction
Description
The current methods for determining fat in dairy products, though acceptable, have several drawbacks. Many dairy-based products require a pretreatment prior to extraction. In this application note, fat is extracted from cheese, butter, and liquid milks using the ASE 200 Accelerated Solvent Extractor. The results are shown to be equivalent to those of traditional fat extraction methods. ASE results reported, are compared to Rose-Gottlieb, Schmid-Bondsynski-Ratzlaff, and International Dairy Federation tests that were conducted by 20 laboratories participating in the Interlaboratory Comparison.| Market: | Food and Beverage |
| Keywords: | Accelerated solvent extraction, ASE 350, dairy products, Rose-Gottlieb (RG), Schmid-Bondsynski-Ratzlaff (SBR), International Dairy Federation (IDF), IDF80 method, AOAC Method 938.06, EU880 method, Cheese, Liquid Milks, Butter, Skim milk, Whole milk, Homogenized milk |
| Matrix: | Dairy products |
For Research Use Only. Not for use in diagnostic procedures.
