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  • Title: Modification of the vermont test for monitoring fat adulteration of dairy products.
    Author: Duthie AH, Fox JR, Cavalier JP, Wulff S.
    Journal: J Dairy Sci; 1988 Jul; 71(7):1764-8. PubMed ID: 3410987.
    Abstract:
    The Vermont test was developed for the routine screening of dairy products for vegetable fat adulteration. A slight modification of the test procedure made it more rapid and reduced costs. Gas-liquid chromatographic analysis of saponified fatty acids in the first and second Mojonnier extractions were proportional; thus, only the first extraction was needed to determine the purity of a milk lipid sample. This modification saves about 8 min/series of four samples and conserves 48% of the volume of organic solvents necessary to perform the classical Mojonnier extraction.
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