Community Research and Development Information Service - CORDIS

Abstract

The official European method for the determination of milk fat in food is based on the analysis of butyric acid assuming a constant mean butyric acid concentration of 3.7% (weight %, with respect to 100 g fat) in milk fat. However, a review of the literature reveals doubts about the milk fat composition as assumed by this method. Results published are often difficult to compare because of the use of different derivatization methods and of various units in which the results are reported. Nevertheless, there is a clear indication that the mean butyric acid concentration in milk has changed to approximately 3.4%. It is therefore proposed that the official EU method for the determination of milk fat in food should reflect this finding.

Additional information

Authors: LIPP M, JRC Ispra (IT);ANKLAM E, JRC Ispra (IT)
Bibliographic Reference: Article: Milk Science International (1997)
Record Number: 199711154 / Last updated on: 1997-09-23
Category: PUBLICATION
Original language: en
Available languages: en