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Comparison of gravimetric, creamatocrit and esterified fatty acid methods for determination of total fat content in human milk
Journal article   Open access   Peer reviewed

Comparison of gravimetric, creamatocrit and esterified fatty acid methods for determination of total fat content in human milk

J. Du, M.C.L. Gay, C.T. Lai, R.D. Trengove, P.E. Hartmann and D.T. Geddes
Food Chemistry, Vol.217, pp.505-510
2017
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Abstract

The gravimetric method is considered the gold standard for measuring the fat content of human milk. However, it is labor intensive and requires large volumes of human milk. Other methods, such as creamatocrit and esterified fatty acid assay (EFA), have also been used widely in fat analysis. However, these methods have not been compared concurrently with the gravimetric method. Comparison of the three methods was conducted with human milk of varying fat content. Correlations between these methods were high (r(2) = 0.99). Statistical differences (P < 0.001) were observed in the overall fat measurements and within each group (low, medium and high fat milk) using the three methods. Overall, stronger correlation with lower mean (4.73 g/L) and percentage differences (5.16%) was observed with the creamatocrit than the EFA method when compared to the gravimetric method. Furthermore, the ease of operation and real-time analysis make the creamatocrit method preferable.

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Collaboration types
Domestic collaboration
Citation topics
1 Clinical & Life Sciences
1.72 Obstetrics & Gynecology
1.72.891 Breastfeeding
Web Of Science research areas
Chemistry, Applied
Food Science & Technology
Nutrition & Dietetics
ESI research areas
Agricultural Sciences
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