An Extraction-Titration Method for the Determination of Free Fatty Acids in Rancid Milk and Cream

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Abstract
The procedure consists of extracting milk or cream with ethanol and a mixture of 40% ethyl and 60% petroleum ether and titrating the free fatty acids in the solvent extract. The method was evaluated on the basis of recovery of fatty acids from emulsions prepared to correspond as nearly as possible to the natural emulsion of rancid milk. A 95 to 100% recovery of the high-molecular-weight fatty acids and 52 to 58% of the low-molecular-weight fatty acids added was obtained. Factors affecting the recovery of fatty acids by this method were studied.