Alkaline hydrolysis

Explanation: Fat globules in milk are surrounded by protein particles and form an emulsion. In order to break the fat emulsion, ammonia and alcohol are added and the mixture is subsequently extracted with petroleum or diethyl ether.

Methods: Röse-Gottlieb,

The sample is pre-treated with ammonia and alcohol to disrupt lipid-proteins bonds. After that, extraction with petroleum ether and diethyl ether is applied using a Mojonnier extraction tube. This type of tube is especially useful for liquid-liquid separations. The fat fraction of the food sample will move into the ether phase. Fat is weighed on a balance after evaporation of the solvent.

Application: many milk and dairy products (not for hard cheese)