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Journal of Dairy Science Vol. 42 No. 12 1913-1916
© 1959 by American Dairy Science Association ®
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Total Monoglyceride Content of Some Dairy Products

R. G. Jensen, G. W. Gander and A. H. Duthie

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

ABSTRACT

The average total monoglyceride contents of several dairy products reported as mM/100 g. of fat were: fresh, raw milk—0.077; pasteurized whole milk—0.145; homogenized milk—0.206; 40% cream—0.119; butter—0.189; and Blue cheese—0.354. Some of the implications of the monoglyceride content of dairy products are discussed.






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Copyright © 1959 by the American Dairy Science Association ®.