Abstract
FOR the determination of the volatile fatty acids in cheese, it is usual to subject the acidified cheese mush to a normal steam distillation at constant volume. In this laboratory, it is the custom to collect a volume of distillate equal to three times the volume of the liquid in the distillation flask, and to use this for further estimations of the individual acids.
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References
D. C. Dyer, J. Biol. Chem., 28, 445 (1916–17).
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Hiscox, E., HARRISON, J. Estimation of Fatty Acids in Organic Mixtures. Nature 138, 32–33 (1936). https://doi.org/10.1038/138032b0
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DOI: https://doi.org/10.1038/138032b0
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