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Composition of Milk Fat Fractions Obtained by Fractional Crystallization from Acetone ¹

Department of Dairy and Food Science, University of Alberta, Edmonton, Alberta, Canada

ABSTRACT

Milk fat was separated into seven fractions and a residue by fractional crystallization from acetone. A special device is described for the separation of fat crystals at controlled temperatures in a thermostat bath. The fatty acid composition of the fractions was determined by gas-liquid chromatography. The higher melting fractions were characterized by low contents of short chain fatty acids and high contents of saturated ones. The intermediate fractions were similar in composition to the original fat. The low melting fractions contained high levels of short chain and unsaturated fatty acids. The trisaturated glyceride content of the milk fat was 38.4% and ranged from 67.2 to 27.2% in the fractions. The fatty acid composition of all of the trisaturated glycerides was determined. Free cholesterol accumulated in the lower melting fractions; ester cholesterol was enriched in the intermediate fractions. Partial glycerides were low in the high melting and high in the low melting fractions.

¹ Financial support was received from the Special Dairy Industry Board, Chicago, Illinois.