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Date Posted: 22:06:42 07/02/01 Mon
Author: Amrita Patel
Subject: Topic 8 : Determination of fat acidity : New work item

I endorse this proposal. However, this method could be used only as a routine method as it determines only long chain free fatty acids components of fat, but does not determine the short chain water-soluble fatty acids components. The method should not be used for determination of quality criteria for milk payment, as it is not a rapid method and lacks precision. The method is however useful in providing indication on quality of milk, cream and milk powders to help avoid lipolytic problems.

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