You want to extract total fat from milk. Which method is most optimal (only one answer is possible)?

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Hopefully the biscuits example helped you to learn a lot about methods for total fat extraction. Now you are almost finished with the part about ‘total fat’. Complete the table below for an overview of the different methods. When you are finished, there will be

some final questions on other products than biscuits.

Remember that milk contains emulsified fat. Therefore alkaline hydrolysis is most suitable because is disrupt protein bonds.

You are right!

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Folch extraction

Soxhlet extraction

Acid hydrolysis (Schmid/Weibull)

Alkaline hydrolysis (Röse-Gottlieb)