Method for the Determination of the Free Fatty Acids of Milk Fat

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Abstract
The free fatty acids of milk fat were determined by gas-liquid chromatography. They were isolated from the fat by a basic anion exchange resin, coverted to methyl-esters and extracted with ethyl-chloride. The ethyl-chloride solution of methyl-esters was concentrated with a special reflux system prior to chromatography to prevent the loss of the more volatile esters. Appropriate factors were calcu -lated for relating the quantity of added internal standards to that of the naturally occurring free fatty-acids.