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Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. VI. Relation of the High-Melting Triglyceride Fraction to Butterfat and the "Membrane"¹

University of Minnesota, St. Paul, Minnesota

ABSTRACT

High-melting triglyceride fractions of rather similar properties were obtained from butterfat, washed-cream buttermilk extracts, and washed-cream butter-serum extracts by crystallization from ethanol.

Fractions twice crystallized from ethanol had iodine numbers of 5.0–7.1, saponification numbers of 198.8–204.0 and melting points of 52–53° C.

Yields of this material from buttermilk extract were similar to those from butterfat solutions of like concentration but the yield from butter-serum extracts was invariably much greater. The significance of this finding has been discussed.

¹ Paper No. 2221, Scientific Journal Series, Minnesota Agricultural Experiment Station, St. Paul, Minnesota. The data presented herein are taken from a thesis submitted by Robert Jenness to the Graduate School of the University of Minnesota, June 1944, in partial fulfillment of the requirements for the degree of Doctor of Philosophy.

² Deceased March 8, 1944.