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Journal of Dairy Science Vol. 49 No. 9 1086-1090
© 1966 by American Dairy Science Association ®
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Composition of the Trisaturated Glycerides of Milk Fat1

E. Kerkhoven and J. M. deMan

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

ABSTRACT

The trisaturated glycerides (GS3) of milk fat were determined by reacting the fat with mercuric acetate in methanol, and separation of the GS3 from the adducts of the unsaturated glycerides (GU) by column chromatography on Florisil. The GU were regenerated from the column by an acid-containing solvent. The fatty acid compositions of the fats, the GS3 and GU were determined by gas-liquid chromatography. The GS3 content of milk fat was not changed after randomization. Nineteen samples of milk fat analyzed had GS3 contents ranging from 33.2 to 44.3%, with an average of 39.7%. The glyceride types GS2U, GSU2, and GU3 of three samples were calculated from the GS3 content and the total amount of saturated fatty acids.

FOOTNOTES

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






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Copyright © 1966 by the American Dairy Science Association ®.