Solving the Problem of Extracting Fat from Cheddar cheese and Other High fat samples

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There are often challenges to use analytical reference methods, such as Soxhlet or hot solvent extraction, on samples with high fat. Hard cheese, such as Cheddar, is such a sample. Common problems are uneven acid hydrolysis, not all fat extracted but left on thimbles or foaming issues.

OPSIS LiquidLINE has solved this in our Total Fat system consisting of an acid hydrolysis instrument, HydROC, and a hot solvent extractor, SoxROC. Our recent application development for determination of fat in hard cheese has proven to give good results in our laboratory.

Read more about our solutions for Dairy Laboratories and/or ask us about our application Note, “LA1015 Extraction of total fat in Hard Cheese”.

Learn more about the history of fat determination >>

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