Triglycerides, One glycerol linked to three fatty acids., Saturated fatty acids, Fatty acids with no carbon–carbon double bonds., Unsaturated fatty acids, Fatty acids with one or more carbon–carbon double bonds., Hydrogenation, Reduces double bonds by adding hydrogen., Acid hydrolysis, Releases lipids from the food matrix using acid., Soxhlet method, Fat extraction using repeated solvent cycles., Gerber method, Measures milk fat using a calibrated butyrometer.

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