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The Carotenoid Content of Milk Fat Fractions

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

A study was made of the relationship between the carotenoid content and the physico-chemical properties of different milk fat fractions.

The data indicate an inverse relationship between the carotenoid content and the melting points of the fractions. They also indicate a definite relationship between the carotenoid content and the iodine numbers of the fractions.

The data suggest that the efficiency of absorption of carotene by an animal from its feed might be influenced by the degree of unsaturation of the fat present in the feed.

The flavor score of different fractions at the end of two years' storage at 4°–5° C. revealed that the intensity of the oxidized flavor varied inversely with the carotenoid content of the fractions. It appears that the substances responsible for the reduction in the susceptibility of the fat to oxidized flavor are concentrated in the liquid fraction.

The extreme low temperature fractions might well serve as the starting point in an attempt to identify the highly unsaturated acids and the anti-oxidant of butter fat.