Metrolab Blog

Total Fat Determination in Cheese according to the Randall method

Cheese is a great source of calcium and protein. It also contains high amounts of vitamins A and B12, along with zinc, phosphorus, and riboflavin. Cheese is also a high-fat and high-calorie food. Indeed types of cheese are often classified according to the fat content, and the dough of the cheese changes accordingly from soft to hard.
Anyway, there is nothing so bad that it is not good for something: fat in cheese is indeed what carries the flavors, and makes the lipid-soluble vitamins A, D, E and K accessible to the body.
High-fat cheeses like blue cheese, Brie, and sharp cheddar contain also small amounts of conjugated linoleic acid (CLA). This is a fatty acid that naturally occurs in foods, and it has been shown to be anti-carcinogenic, besides preventing heart disease and obesity.

In this application note we use SER 158 Solvent AutoExtractor and HU6 hydrolysis unit which are ideal for the fat content determination in cheese.

The results obtained are reliable and reproducible in accordance with the expected values, with a low relative standard deviation (RSD < 1%), that means high repeatability of the results.

Download the full application note from here.