635. The estimation of the total volatile fatty acids in cheese
- 1 June 1956
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 23 (2) , 277-282
- https://doi.org/10.1017/s0022029900008293
Abstract
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.Keywords
This publication has 4 references indexed in Scilit:
- A Simplified Extraction-Distillation Method for the Determination of the Volatile Fatty Acids of CheeseJournal of Dairy Science, 1946
- 281. Volatile acids of cheese: III. Application of the extraction methodJournal of Dairy Research, 1941
- 193. Volatile acids of cheese. II. Methods of extractionJournal of Dairy Research, 1938
- 192. Volatile acids of cheese. I. Retentive power of cheese and its constituentsJournal of Dairy Research, 1938