The evaluation of rapid methods for monitoring free fatty acid levels in cheese

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dc.contributor.author Ikins, W.G.
dc.contributor.author Kwak, H.S.
dc.contributor.author Zink, G.S.
dc.contributor.author Jeon, I.J.
dc.date.accessioned 2012-09-20T19:29:36Z
dc.date.available 2012-09-20T19:29:36Z
dc.date.issued 2012-09-20
dc.identifier.uri http://hdl.handle.net/2097/14717
dc.description.abstract The amount of free fatty acids present in cheese is important to dairy processors because these compounds make a significant contribution to the overall flavor. In this study, the results obtained using three relatively rapid methods of determining free fatty acids concentrations in cheese were compared to those acquired by using a more laborious but accurate gas chromatographic technique. One method, the Extraction-Titration Method, was found to be superior to the others because of its simplicity and reliability. In addition, the values obtained by this method were found to closely correlate with short chain fatty acid concentrations of cheese as determined by gas chromatography. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 89-107-S en_US
dc.subject Dairy en_US
dc.subject Free fatty acids en_US
dc.subject Cheese en_US
dc.subject Gas chromatography en_US
dc.title The evaluation of rapid methods for monitoring free fatty acid levels in cheese en_US
dc.type Conference paper en_US
dc.date.published 1988 en_US
dc.citation.epage 35 en_US
dc.citation.spage 33 en_US

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