Chromatographic Procedure for Determination of Fat Content of Small Specimens of Milk

Abstract

Milk, 30-60mg, is extracted with a mixture consisting of methanol–dimethyl carbonate–benzene (3:2:3 v/v) containing an internal standard of methyl tridecanoate. After centrifugation, the clear upper layer is made alkaline with sodium methoxide and then acidified with methanolic-HCl. Gas liquid chromatography of the resulting methyl esters gives a chromatogram from which the fat content and fatty acid composition may be calculated.