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The Fatty-Acid Composition of Glyceride Fractions Separated from Milk Fat

Division of Dairy Industry, College of Agriculture, University of California, Davis, California

ABSTRACT

1. Milk fat, separated into five different fractions by precipitation from a solvent at low temperatures, was analyzed by the ester-fractionation method to determine the amount and distribution of the individual fatty-acids.
   
2. The amounts of each fatty acid present in each fraction and in the milk fat have been determined. These values, together with corresponding weight and mol percentages, are presented.
   
3. When the values for the composition of the original milk fat are compared with those obtained by reconstructing milk fat from the increments of the individual fatty acids contained in the fractions, an excellent agreement is observed. These data also compare favorably with those reported by others.
   
4. The occurrence of small quantities of individual fatty acids is detected
   
5. with more reliability from the fractions than from the complex entire fat.