HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Patton, S. Articles by Keeney, P. G. Search for Related Content PubMed Articles by Patton, S. Articles by Keeney, P. G.

The High-Melting Glyceride Fraction from Milk Fat¹

Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

The metabolic fate of fats in the human diet is a current problem of considerable importance. One of the basic needs in this problem is for better analytical methods and more detailed information on the composition of both body and dietary lipids. Of the latter, milk fat is one of the most widely consumed and it is considered of particular interest that this fat consistently contains significant amounts of a high-melting glyceride fraction (HMFG) which has been only partially characterized. The discovery of this fraction and the information available on it stem from the work of Palmer and associates. A brief summary of its properties and distribution as reported by Jenness and Palmer (4) is as follows:

The HMGF is associated with the protein-phospholipid complex in the so-called membrane of milk fat globules. It occurs in milk fat to the extent of approximately 5% and in butter serum extracts, which represent a very small proportion of the total milk lipids, at a concentration of about 37%.

¹ Authorized for publication on March 5, 1958 as Paper No. 2240 in the Journal Series of the Pennsylvania Agricultural Experiment Station.