Problems related to the conversion factor for the calculation of milk fat content by using the official European method based on butyric acid
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. This paper reviews the literature of the last ten years and summarizes the difficulties and uncertainties of the method based on butyric acid for the quantification of milk fat in food. 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.
Bibliographic Reference: Article: Milk Science International (1998)
Record Number: 199810286 / Last updated on: 1998-03-09
Original language: en
Available languages: en