Quantitative measurement of fat in dairy products

Details Quantitative measurement of fat in dairy products Quantitative measurement of fat in dairy products

G - Physics

01

N

73/55

G01N 33/06 (2006.01)

Patent

CA 1278701

ABSTRACT OF THE DISCLOSURE An infrared transmission/absorption technique for the quantitative determination of fat in dairy products, particularly high-fat dairy products having fat concentrations between 15 and 60 w/o. A wave band characteristic of bending and scissoring of saturated carbon hydrogen bonds is employed, preferably a wave band at about 6.84 microns. It is further preferred to use the double wavelength, single cuvette system. Variations in accuracy caused by lipolysis and degree of homogenization are substantially reduced.

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