Abstract
The changes in milk fat during the preparation and storage of khoa were studied in three different seasons. Milk fat was extracted from the samples with chloroform using Soxhlet extraction. The solvent was evaporated using a vacuum evaporator followed by nitrogen flushing. The extracted fat samples were analysed for Reichert–Meissl, Polenske, saponification and iodine values, butyro‐refractometer reading at 40 °C and free fatty acids (FFAs). The study revealed an increase in the FFA content during conversion and storage of khoa, while there were small changes in other physicochemical properties of milk fat during the preparation of khoa from raw milk and its subsequent storage at room temperature.
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