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Concentrations for Caproic acid (BMDB0000535)
| Milk Type | Value | Comment | Reference |
|---|---|---|---|
| 0.1% | 8.92 +/- 1.27 uM (Free fatty acid) | Free fatty acid in commercial Danish pasteurised skimmed milk (0.1% fat) by GC-MS |
|
| 0.5% | 1894 uM (Total fatty acid) | Milk, skim, 0.5 % fat | |
| 1% | 14.3 +/- 0.2 uM (Free fatty acid) | Commercial 1% milk by LC–MS/MS |
|
| 1.5% | 7.65 +/- 1.91 uM (Free fatty acid) | Free fatty acid in commercial Danish pasteurised semi skimmed milk (1.5% fat) by GC-MS |
|
| 1.5% | 3616 uM (Total fatty acid) | Milk, partly skim, conventional (not organic), 1.5 % fat | |
| 1.5% | 3444 uM (Total fatty acid) | Milk, partly skim, organic, 1.5 % fat | |
| 2% | 10.5 +/- 0.2 uM (Free fatty acid) | Commercial 2% milk by LC–MS/MS |
|
| 3.25% | 11.8 +/- 0.3 uM (Free fatty acid) | Commercial 3.25% milk by LC–MS/MS |
|
| 3.5% | 19.11 +/- 2.55 uM (Free fatty acid) | Free fatty acid in commercial Danish pasteurised whole milk (3.5% fat) by GC-MS |
|
| 3.5% | 6543 uM (Total fatty acid) | Milk, whole, 3.5, (UHT), % fat | |
| 3.5% | 7490 uM (Total fatty acid) | Milk, whole, conventional (not organic), 3.5 % fat | |
| 3.5% | 6887 uM (Total fatty acid) | Milk, whole, organic, 3.5 % fat | |
| 3.5-6% | 20.39 +/- 1.9 uM (Free fatty acid) | Free fatty acid in raw milk from a Danish Holstein herd by GC-MS |
|
| 3.5-6% | 17.48 +/- 0.03 uM (Free fatty acid) | Free fatty acid in raw milk by GC-MS |
|
| 3.5-6% | 11192 +/- 5165 uM (Total fatty acid) | Raw milk |
|
| 3.5-6% | 7662 +/- 1463 uM (Total fatty acid) | The samples were collected from crossbred Holstein × Normande dairy cows, Montbéliarde cattles and Prim'Holstein. The fat content was estimated by MIR spectrometry. This the calibration set of samples |
|
| 3.5-6% | 7404 +/- 1291 uM (Total fatty acid) | The samples were collected from crossbred Holstein × Normande dairy cows, Montbéliarde cattles and Prim'Holstein. The fat content was estimated by MIR spectrometry. This the validation set of samples |
|
| 4.33% | 25 +/- 1 uM (Free fatty acid) | Whole milk |
|
| Skim | 12.8 +/- 0.2 uM (Free fatty acid) | Commercial skim milk by LC–MS/MS |
|
| Skim | 602 uM (Total fatty acid) | Skim milk | |
| Skim | 602 uM (Total fatty acid) | Milk, skim, organic | |
| Whole milk | 0.7 (0.3 - 14) uM (Free fatty acid) | 3.5% |
|
| Whole milk | 0.8 (0.3 - 15) uM (Free fatty acid) | 3.5% |
|
| Whole milk | 1.0 (0.4 - 18) uM (Free fatty acid) | 3.5% |
|
| Whole milk | 6.0 (2.2 - 8.9) uM (Free fatty acid) | 3.5% |
|