Irish Journal of Food Science and Technology
journal article
A Modified Soxhlet Procedure to Determine Fat in Matured Cheese
C. Strugnell
Irish Journal of Food Science and Technology
Vol. 13, No. 1 (1989), pp. 71-75 (5 pages)
Published By: TEAGASC-Agriculture and Food Development Authority
Irish Journal of Food Science and Technology
https://www.jstor.org/stable/25580942
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Abstract

The traditional Soxhlet method for solvent extraction of fat is not recommended for cheese because of the bound nature of the fat. However, by using a Soxtec HT6; Tecator and modifying the Soxhlet procedure successful fat determinations in a range of mature cheeses has been accomplished giving a good correlation with the Gerber Method.

Publisher Information

Teagasc is the agriculture and food development authority in Ireland. Its mission is to support science-based innovation in the agri-food sector and the broader bioeconomy that will underpin profitability, competitiveness and sustainability. Teagasc combines research, advisory and educational services within an integrated agency

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Irish Journal of Food Science and Technology © 1989 TEAGASC-Agriculture and Food Development Authority