Rapid Method, for Quantitative Analysis of Individual Free Fatty Acids in Cheddar Cheese

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Abstract
A reliable method for routine quantification of carbon-4 to carbon 18:3 free fatty acids in Cheddar cheese was developed. The free fatty acids were isolated on a modified silicic acid-potassium hydroxide arrestant column following removal of lactic acid with a partition precolumn. Rapid separation and quantification of free fatty acids in formic acid-mobilized eluates were achieved by gas chromatographing on 5% diethylene glycol succinate (DEGS-PS) in packed, glass columns. Quantitative free fatty acid profiles of nonrancid and rancid Cheddar cheese samples were obtained.