An accurate and rapid method for the direct determination of fat in butter, butter-margarine blends and milkfat spreads

International Dairy Journal

Volumn 9, Issue 10, 1999, Pages 675-682

  Evers, Jaap M ^a   Crawford, Robert A ^a   Wightman, Leah M ^a   Beutick, Gijsbert J ^b   Contarini, Giovanna ^c   Farrington, Derek S ^d  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^b Postbus 250 3830 the   (Netherlands)

^c ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^d ADAS BOXWORTH   (United Kingdom)

Author keywords

Butter; Butter margarine blends; Fat; Moisture; Solids non fat; Spreads

Indexed keywords

BUTTER; CENTRIFUGATION; DETERMINATION OF CONTENT; FOOD ANALYSIS; LIPID ANALYSIS; MARGARINE; MILK FAT; PETROLEUM ETHER; SOLVENT EXTRACTION; SOLVENT;

EID: 0033400680     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00142-9     Document Type: Article

References (11)

1. AOAC International (1995). Method 938.06A. Official Methods of Analysis of AOAC International (16th ed.). Arlington, Virginia: AOAC International.
2. Evers, J. M., (1999). Determination of fat in butter - A review. IDF Bulletin No. 340, Brussels: International Dairy Federation.
3. Evers J.M., Crawford R.A. Comparison of routine and reference methods for the determination of moisture, solids-not-fat and fat in butter - A pilot collaborative study. International Dairy Journal. 7:1997;655-658.
4. IDF (1977). International Standard 80. Butter - Determination of water, solids-non-fat and fat contents on the same test portion. Brussels: International Dairy Federation.
5. IDF (1987). International Standard 16C. Cream. Determination of fat content (Röse Gottlieb reference method). Brussels: International Dairy Federation.
6. IDF (1988). International Standard 23A. Milkfat products - Determination of water content (Karl Fischer method). Brussels: International Dairy Federation.
7. IDF (1991). International Standard 135B. Milk and milk products - Precision characteristics of analytical methods - Outline of collaborative study procedure. Brussels: International Dairy Federation.
8. ISO (1994). International Standard 5725. Accuracy (trueness and precision) of measurement methods and results - Part 2: basic method for the determination of repeatability and reproducibility of a standard measurement method. Geneva: International Standards Organisation.
9. McDowell A.K.R. Phospholipids in New Zealand dairy products. I. The estimation of the total phospholipids and of lecithin, cephalin and sphingomyelin in butter. Journal of Dairy Research. 25:1958;192-201.
10. Terrier J. Le dosage de certains composants du beurre. matière grasse, lactose et matière protéiques Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene. 40:1949;247-252.
11. Walstra P., de Graaf J.J. Note on the determination of the phospholipid content of milk products. Netherlands Milk & Dairy Journal. 16:1962;283-287.