I'm trying to develop a milk fat quantitation method by spiking fats/fatty acids in skimmed cow milk to around 1.5% fat (w/w). Curious if anyone has experience in this regard. If you have ever used this approach and managed to dissolve fats/fatty acids in milk, what kind of additional sample prep have you used?
I am looking forward to hearing your suggestions.
Milk is an emulsion of fat and water, so until oils and fats are converted to an emulsion it can not be mixed with milk directly.
Convert oil or fat to an edible grade soap first by reacting with alkali and water then one can mix it with milk and using twen20 food grade emulsifier that milk and fat soap water can be stabilized.
Milk is an oil-in water emulsion and thus, consists of both water and fatty acids (short-chained fatty acids, unsaturated, saturated, polyunsaturated etc.) The lipids are uniformly dispersed throughout the milk. Here, milk proteins (such as casein and whey) act as emulsifying agents that contributes to homogenize the lipid droplets in the milk.
One alternative to measure the milk fat content is to utilize the UV-spectrometry since milk fats are able to absorb UV-light, if I have understood your question correctly. You can read more about this by searching for milk fat content measurement using UV.
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