Modification of the vermont test for monitoring fat adulteration of dairy products.
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.
Duthie
A H
AH
Department of Animal Sciences, University of Vermont, Burlington 05405-0044.
Fox
J R
JR
Cavalier
J P
JP
Wulff
S
S
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
D005223:Fats; D005227:Fatty Acids; D002079:Butter; D008383:Margarine