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Triglyceride Structure of Cow's Milk Fat. A Review¹

Department of Animal Industries, University of Connecticut, Storrs

ABSTRACT

The structural investigations have given us some insight into the biosynthesis of milk fat. We know that most, but not all, of the short-chain acids are terminal and that in whole milk fat, the secondary position contains more S than U. The intraglyceride and intergiyoeride distribution of fatty acids is nonrandom and does not fit the 1,3-random 2-random theory. Yet, the similarity of the reported findings of the structure of milk fat are most striking when the sources are considered. Some were made on butteroil from a pooled source and some on individual cow samples. If due allowance is made for variations in fatty acid composition due to feed, etc., then the similarity is remarkable.

Much remains undone on the elucidation of TG structure, particularly on the relation of the various kinds of TG's to physical and chemical properties. As the quantities of the TGr isomers change, so must the properties. It is disappointing that so few individual TG's have been identified, but this is probably academic. Identification of TG classes should be sufficient for most purposes.

¹ Scientific contribution no. 165, Agricultural Experiment Station, University of Connecticut, Storrs, supported in part by Public Health Service research grant AM-03605-08 from the Institute of Arthritis and Metabolic Diseases.