Acta Univ. Agric. Silvic. Mendelianae Brun. 2018, 66, 1055-1064
Published online 2018-08-31

An Overview of Determination of Milk Fat: Development, Quality Control Measures, and Application

Robert Kala1, Eva Samková1, Lenka Pecová1, Oto Hanuš2, Kęstutis Sekmokas3, Dalia Riaukienė3

1Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, Branišovská 1645/31a, 370 05 České Budějovice, Czech Republic
2Dairy Research Institute, Ltd., Ke Dvoru 791/12a, 160 00 Prague, Czech Republic
3SE “Pieno Tyrimai”, Radvilu Dvaro str. 31, LT‑48331 Kaunas, Lithuania

Milk fat content is an important indicator of milk quality because of nutritional and technological aspects of dairying. In this sense the milk fat determination is important practice procedure. The work goal was to do an effective overview and comparison of reference and routine methods of fat determination during their development. Nowadays, there exist a number of methods for determining milk fat content. Reference methods require accurate analysis in compliance with the International Standard ISO, whereas routine methods perform analysis using routine instrumental techniques for faster and cheaper results with acceptable accuracy. Quality control measures have a significant role for result determination reliability and they include internal quality controls, external quality controls, precision of evaluation, and blank samples. In conclusion, due to continuous development and improvement, routine methods will be used more often.


Supported by the Ministry of Agriculture of the Czech Republic, project No. QJ1510336 and the Grant Agency of University of South Bohemia, project No. 002/2016/Z.


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