Comparison of Two Fat Extraction Methods in Powdered Infant Milks

Two methods for the extraction of fat from powdered infant milk were compared. The methods were: (i) a cold method which involves an extraction with pentane and (ii) a modification of the Pont method, which involves the heating of the sample. Peroxide values were used in order to compare the oxidation effect of the two methods. The modified Pont method provided statistically higher values of peroxides (P