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Determination of milk fat in chocolates by gas-liquid chromatography of triglycerides and fatty acids

✍ Scribed by Jean Pontillon

Book ID
112776622
Publisher
Springer-Verlag
Year
1995
Tongue
English
Weight
475 KB
Volume
72
Category
Article
ISSN
0003-021X

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Milk fat from 440 butter samples obtained from more than 20 Northern German milk collection areas was extracted and the solid fat content (SFC) determined at 7 temperatures between 0 and 30Β°C using nuclear magnetic resonance spectrometry. Further, all milk fats were analyzed gas chromatographically