Precision of milk fat quantitation in mixed fats by analysis of butyric acid

Abstract

Quantitation of the milk fat content in mixed fats is of interest in food analysis. It can be achieved by calculation from the butyric acid (C4) content in the mixed fat and a mean C4 content for pure milk fats. Alternatively, instead of applying a C4 mean value, the C4 content in the actual milk fat can be used if this reference sample is available. A recently improved analytical method based on gas chromatography of butyric acid methyl ester using an internal standard has been applied to determine the milk fat content in mixtures with beef tallow, lard, soybean oil, olive oil, sunflower oil, palm kernel oil and palm oil ranging from 1 to 90% milk fat content. Within the whole range of mixtures, mean absolute deviations between the determined and the actual milk fat content were below 0.5% and the maximum absolute deviation was not more than 1.0% when using the reference sample. The overall mean absolute deviation was 0.04% for milk fat contents of 1 to 10% and 0.28% for milk fat contents of 10 to 90%.