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KMID : 0380619810130020142
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 2 p.142 ~ p.145
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Determination of Fat Content in Milk by Modified Hydroxamate Method
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Abstract
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N modified hydroxamate method was developed for determination of fat content in milk. Fat globules in milk were destroyed by adding ethanol and diethyl ether, and a homogeneous reaction system was obtained. The homogenate was reacted with hydroxylamine, milk fat formed ferric hydroxamate chelates which had red-purple color, and the ferric hydroxamate chelates was analyzed colorimetrically. This method was simpler than original hydroxamate method and comparable with the Babcock method in accuracy.
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