title: Modification of the vermont test for monitoring fat adulteration of dairy products.
abstract: The Vermont test was developed for the routine screening of dairy products for vegetable fat adulteration. A slight modification of the test procedure made it more rapid and reduced costs. Gas-liquid chromatographic analysis of saponified fatty acids in the first and second Mojonnier extractions were proportional; thus, only the first extraction was needed to determine the purity of a milk lipid sample. This modification saves about 8 min/series of four samples and conserves 48% of the volume of organic solvents necessary to perform the classical Mojonnier extraction.
authors.affiliation: Department of Animal Sciences, University of Vermont, Burlington 05405-0044.
authors.forename: A H
authors.initials: AH
authors.lastname: Duthie
authors.forename: J R
authors.initials: JR
authors.lastname: Fox
authors.forename: J P
authors.initials: JP
authors.lastname: Cavalier
authors.forename: S
authors.initials: S
authors.lastname: Wulff
mesh_terms: D002079:Butter / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods; D003611:Dairy Products / Q000032:analysis*; D005223:Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D008383:Margarine / Q000032:analysis
chemical_list: D005223:Fats; D005227:Fatty Acids; D002079:Butter; D008383:Margarine