Which lipid extraction method, is more suitable, from the given methods, for extraction of fats from Cheese sample.

  • In which Cheese sample possess (~50% total moisture)

  • Soxhlet Method
  • Floch Method
  • Bligh and Dyer Method
  • Microwave-Assisted Extraction (MAE)
  • Super Critical Fluid Extraction
  • Ultrasonic Assisted Extraction (UAE)
  • Let me thank you for your valued opinion with its Pros for dairy fats.

    Regards

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