What is the mojonnier method?
Mojonnier method Is a gravimetric method that uses organic solvents to extract fat. Subsequently the solvent is evaporated and the fat is determined by weighing the dry fatty extract. Then the fat content is measured in a special flask (butyrometer).
What are the other methods which can be used in determining the fat content in milk?
Two typical methods for determining the content of fat in milk and cheese are:
- Mojonnier method Is a gravimetric method that uses organic solvents to extract fat.
- Gerber method Volumetric method that uses chemical reagents (sulfuric acid, detergents) to achieve the breaking of the emulsion and the fat separation.
What is the use of ethyl ether in the mojonnier method?
In the analysis of dairy products both ethyl ether and petroleum ether are used in the Mojonnier method of fat extraction, which has become standard in most dairy laboratories. This method as described by Mojon- nier and Troy is accurate but the problem of keeping the ether solvents is a real one.
How do you measure fat content in milk?
The desired percentage of butterfat is written in the centre of the square and, in the two left-hand corners, the percentages of butterfat in the available ingredients. 0 percent is the fat content of the skimmed milk. 3.9 percent is the fat content of the milk received.
How do you test the fat content in milk?
How do you test the presence of fat in milk?
Shake or crush the food to make it dissolve. Filter or dilute the food and ethanol mix so that you get a clear liquid (a solution of fat in ethanol). Add this to a test tube of water. A white (milk-like) emulsion indicates the presence of fats or oils.
What is the purpose of ammonium hydroxide used in the mojonnier method?
Ammonium hydroxide is a common reagent used to pretreat dairy-based products before extraction because it dissolves casein. Common fat determination methods used by the dairy industry are the Roese-Gottlieb and Modified Mojonnier methods (AOAC Intl. Methods 905.02 and 989.05, respectively).
Which extraction solvent is best for fat analysis?
diethyl ether
SOLVENT EXTRACTION For crude fat, diethyl ether is often the preferred solvent as it is relatively non-polar and extracts most non-polar components (triacylglyerols, sterols, tocopherols and similar compounds), but does poorly at extracting the polar lipids, such as glycolipids and phospholipids).
How do you increase fat in milk?
How to increase milk fat content
- Emphasis on high-quality forage: It is important to harvest and preserve high-quality forages.
- Delivery of correctly mixed dairy feed rations.
- Evaluation of forage digestibility as well as fibre levels.
- Constantly check starch and fat levels.
- A balance for Methionine and Lysine.
How do you standardize milk fat?
- fat % of given milk A = 7.2.
- Fat % of skim milk B = 0.1%
- Fat % of standardized product E = 4.5%
- So, C = A – E = 7.2 – 4.5 = 2.7 kg of skim milk.
- D = E – B = 4.5 – 0.1 = 4.4 kg of whole milk.
- So, here standardized milk is prepared by mixing whole milk and skim milk.
- E = C + D = 2.7 + 4.4 = 7.1 kg of standardized milk.
How do you test for fat in milk?
Two typical methods for determining the content of fat in milk and cheese are:
- Mojonnier method Is a gravimetric method that uses organic solvents to extract fat.
- Gerber method Volumetric method that uses chemical reagents (sulfuric acid, detergents) to achieve the breaking of the emulsion and the fat separation.