Fat extraction is a standard process in milk and dairy products analysis and quality control. Determining fat content with precision enables producers to meet industry standards, comply with regulatory requirements, and provide accurate nutritional labeling.
The analysis of fat in milk and dairy products such as cheese, butter, and yogurt supports consistent product formulation, monitors production processes, and ensures uniformity to meet labeling standards.
➡️ THIS APPLICATION NOTE ⬅️ explores the process of total fat extraction in whole liquid milk, following the ISO 8262:1987 (Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method). A preliminary hydrolysis step breaks down cellular membranes to release bound fats which are then extracted using the Randall method, an accelerated and more efficient version of traditional Soxhlet extraction.
To evaluate extraction efficiency, four solvents — diethyl ether, acetone, petroleum ether, and n-hexane — are tested individually using the hot solvent extraction method. The comparative analysis examines the effectiveness, reproducibility, and selectivity of each solvent, providing valuable insights into their optimal use for fat extraction in milk analysis.