33.5.

08
AOAC Official Method 932.06
Fat in Dried Milk
First Action 1932
Final Action

IDF–ISO–AOAC Method
Codex-Adopted–AOAC Method*
A. Preparation of Test Portion
Proceed as in one of following methods:
(a) Quickly weigh to nearest mg ca 1 g well-mixed test portion
into small beaker. Add 1 mL H2O and rub to smooth paste. Add 9 mL
additional H2O and 1–1.25 mL NH4OH, and warm on steam bath.
Transfer to fat-extraction flask or tube. Cool, and proceed as in B,
rinsing beaker successively with the alcohol and ethers used in first
extraction.
(b) Quickly weigh to nearest mg ca 1 g well-mixed test sample
and transfer to fat-extraction flask or tube. Add 10 mL H2O and
shake until homogeneous, warming if necessary. Add 1–1.25 mL
NH4OH and heat in water bath 15 min at 60°–70°C, shaking
occasionally. Cool, and proceed as in B.
B. Determination
Add 10 mL alcohol to test portion and mix. Extract with ether and
petroleum ether as in 989.05 (see 33.2.26). For second extraction
add 4 mL alcohol, and again extract as in 989.05 (see 33.2.26). With
whole milk and cream powders make third extraction, using 15 mL
of each solvent after adding, if necessary, enough H2O to bring
aqueous layer in tube to original volume.
Dif fer ence be tween du pli cate de ter mi na tions ob tained
simultaneously by same analyst should be £0.2 g fat/100 g product.
References: JAOAC 15, 524(1932); 52, 240(1969).
Revised: March 1996

* Adopted as a Codex Reference Method (Type II) for gravimetry

(Roese-Gottlieb) of fat in dried milk, dried whey, dried buttermilk, and
dried butter serum.

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