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Applying Hillig's Rapid Method for Water-Insoluble Acids to Fresh Milk¹

Kentucky Agricultural Experiment Station, Lexington

ABSTRACT

The water-insoluble fatty acid content of farm-separated cream has been a subject of investigation at this station since early 1951 (1, 2). Results of the work show that method of separation, efficiency of cooling and storage temperature on the farm, age of cream when delivered to buying station, temperature at which cream is held from time of purchase until churned, season of year, and fat content of cream are all related to the water-insoluble acid (WIA) content of the cream.

It was believed that an explanation of the pronounced seasonal trend in WIA content of farm-separated cream would not be forthcoming until more data were available relative to the basic circumstances affecting the liberation (or production) of water-insoluble free fatty acids in milk and cream. Accordingly, a project was begun in April, 1955, to study conditions influencing the WIA content of fresh individual cow's milk.

¹ The investigation reported in this paper is in connection with a project of the Kentucky Agricultural Experiment Station and is published with the permission of the director.