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Relationship between Fat Globule Surface Area and Carotenoid and Vitamin A Content of Milk in Successive Portions of a Milking¹

Animal Industries Department, Starrs Agricultural Experiment Station, Storrs, Connecticut

Stuart Patton

Dairy Husbandry Department, The Pennsylvania Agricultural Experiment Station, State College

ABSTRACT

There have been several reports that the carotenoid and perhaps the vitamin A content of the fat remaining in skimmilk after the separation process may be higher than that of the original whole milk fat (2, 9, 14, 15). Kon et al. (14) and Francois (9) have suggested that, since the fat of skimmilk represents only the smallest of the fat globules of whole milk, the reported differences in carotenoid and vitamin A content might be correlated with differences in globule size. Smaller globules have greater surface areas, relative to their volumes, than do larger globules, and Kon et al. suggested a relationship, for carotenoids, to the "surface-volume" ratio. They found no such differences for vitamin A. However, Francois found these differences for both carotenoids and vitamin A and proposed a surface layer, on the fat globule, highly concentrated in these substances. In general, differences in carotenoid concentration between skim and whole milk fat have been reported to be greater than those for vitamin A.

¹ The data were taken from a thesis submitted to the Graduate School of the University of Connecticut by the senior author in partial fulfillment of the requirements for the M.S. degree. The project was supported in part by funds provided by the Chas. M. Cox Co., Boston, Mass., and the Big-Y-Foundation, Norwich, Conn.

² Present address: Animal Husbandry Department, Iowa State College, Ames.