AN345: Extraction of Fat from Dairy Products (Cheese, Butter, and Liquid Milks) Using Accelerated Solvent Extraction

Instrument Type: Automated Sample Prep

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.

AN364: Rapid Determination of Total Fat from Dairy Products

Instrument Type: Automated Sample Prep

The U.S. Nutritional Labeling and Education Act of 1990 requires nutritional labels listing the content of saturated and unsaturated fats in food. Accurate determination of fat in certain foods is difficult due to the binding or entrapment of the fat by the matrix. Accelerated Solvent Extraction (ASE) is an automated extraction technique that significantly reduces extraction time and solvent consumption and yields equivalent results. In this work, fat was extracted from sour cream, cream cheese, coffee creamer, heavy whipping cream, and low-fat milk.