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Triacylglycerol and melting profiles of milk fat from several species

✍ Scribed by Mary A. Smiddy; Thom Huppertz; Saskia M. van Ruth

Book ID
116540681
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
715 KB
Volume
24
Category
Article
ISSN
0958-6946

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## Abstract The adulteration of bovine milk fat with foreign fat can be detected by the analysis of its triacylglycerol (TAG) composition in combination with TAG formulae to calculate __S__‐values. With genuine milk fats these __S__‐values must not exceed certain limits already laid down in German