Determination of fat content in UHT coconut milk using three different methods
2010
Mohd Suhaimi A. | Ahmad Shokri O.
Currently, Malaysia does not have specific method for determining fat in coconut milk. The Malaysian Standard on specification for coconut cream powder has 2 methods for fat determination in coconut cream powder but the methods are mainly for fat or cream determination in milk. This study was conducted to determine the fat content in UHT coconut milk produced by the local manufacturer using 3 different methods. Three methods were used in this study namely, determination of cream according to the BSI (British Standards Institution) BS 696: Part 2: 1989, determination of fat content in cream according to the Kohler measuring method and determination of fat content in milk according to the AOAC 905.02-Rose Gottlieb method. The analysis of variance (ANOVA) was carried out to compare the differences of the means of the readings for the three methods applied. The fat content using BSI method for brand B, brand C and brand D were 17.278%, 15.889% and 6.222%. while using Kohler method for brand B, C and D were 14.889%, 15.278% and 6.000%. In Rose Gottlieb method, fat content for brand B, C and D were 14.208%, 15.513% and 5.635%. Most of the results show there are significant difference (p0.05) in fat content for all methods used for all brand.
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