Determination of total fat in whole liquid milk

Extracting fats from whole milk is an important step for determining lipid content, a common procedure in food industry applications and quality control.

Explore a comparative study of separate tests with four solvents (diethyl ether, acetone, petroleum ether, and n-hexane) in the analysis of the effectiveness, reproducibility, and selectivity of each solvent in extracting fats from whole milk. Examine the findings to discover which solvent is most efficient and consistent in producing reliable results.