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The Nutritive Value of Fractions of Butterfat Prepared by Cold Crystallization¹

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

ABSTRACT

Butterfat prepared from butter made in various months of the year has been fractionated into two fractions by cold crystallization from an acetone solution. A liquid fraction obtained from September, 1945, butter allowed rats to grow at a superior rate, while a solid fraction prepared from this butter caused a very slow rate of growth. This phenomenon was not repeated to the same degree in subsequent trials using other samples of butter.

Corn oil was separated into two fractions by a similar procedure but rats grew equally well when fed either of these fractions or corn oil itself.

The treatment of either fat by solvent had no deleterious effect on its nutritive value.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.

This work was supported in part by funds granted by the National Dairy Council, Chicago, on behalf of the American Dairy Association; by funds granted by the Evaporated Milk Association, Chicago; also by funds from the Wisconsin Alumni Research Foundation.

We are indebted to Merck and Co., Inc., Rahway, New Jersey, for supplies of some of the synthetic B vitamins and -tocopherol.

² Government of India Research Fellow.