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635. The estimation of the total volatile fatty acids in cheese

Published online by Cambridge University Press:  01 June 2009

A. J. G. Barnett  and
G. A. Tawab
A. J. G. Barnett
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
G. A. Tawab
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
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Extract

An extraction method is described for determining the volatile fatty acids in cheese. The method, dependent upon Soxhlet extraction and micro-distillation, is speedy with regard to actual manual operation and gives results in accordance with those obtained by lengthier established methods.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 2 , June 1956 , pp. 277 - 282
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

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References

REFERENCES

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