There are plenty of papers that discuss the issues of analysing the fatty acid profile of dairy lipids. The technique that I use is derived from the procedure published by Bannon et al in 1985, as part of their series on FA analysis.
Analysis of Fatty Acid Methyl Esters with High Accuracy and Reliability. IV. Fats with Fatty acids containing Four or More Carbon Atoms.
Cecil D. Bannon, John D. Craske, Audrey E. Hilliker.
JAOCS Vol 62, No 10 ( Oct 1985 ), p1501-1506.
The major issues are partitioning of short chain acids, but I found that vigorous mixing during derivatisation was critical to ensure quantitative conversion. That's contrary to their subsequently reported misgivings about the ambient temperature derivatisation ( JAOCS Vol 65 No 2 ( Feb 1988 ) p262-266 ), which used a 22m x 0.25mm x 0.2um DEGS capillary column.
However, their initial method is so quick and simple, and easy to downsize to smaller samples that it remains my preferred method for neutral lipids, with freshly-generated diazomethane for derivatisation of free fatty acids.
They used iso-octane and a DEGS packed column. I also prefer using iso-octane, but I've also used n-hexane, on polar and non-polar capillary columns. I tend to use split, and for short chain would consider both more or less polar capillary stationary phases than Carbowax, depending on the presence and profile of unsaturates. Using longer, less polar, columns may retain the FAMEs, often moving shorter chains away from the solvent, as does using more polar, such as DEGS, OV275, Silar 10CP, etc..
The dairy science literature has plenty of papers discussing techniques to analyse the fully fatty acid profile, starting with C4.
Bruce Hamilton