FIELD: food industry.
SUBSTANCE: method includes forming milk emulsion in an organic solvent, measuring the size of colloidal particles R by dynamic scattering of laser radiation, and determining the palm fat content in milk by the formula: Cpalm(%)=0.12+(0.414+6.835(R(nm)-722.7))1/2, where Cpalm(%) is the percentage of palm fat relative to the total fat content of milk, R is the measured average size of the colloidal particle in nanometres.
EFFECT: increasing the efficiency.
4 cl, 2 dwg
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