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The component fatty acids of bovine mammary‐gland fat
Author(s) -
Garton G. A.
Publication year - 1954
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740050508
Subject(s) - palmitic acid , mammary gland , milk fat , chemistry , lactation , stearic acid , composition (language) , butyric acid , capric acid , food science , fatty acid , biochemistry , biology , medicine , organic chemistry , lauric acid , pregnancy , linguistics , philosophy , cancer , breast cancer , genetics , linseed oil
The component acids present in the fat of the secretory tissue of the udders of a lactating and a non‐lactating cow were determined. The fat of the lactating gland contained about half as much of the lower saturated acids (butyric‐capric) as a typical milk‐fat, with a compensating increase in the proportions of stearic and palmitic acid; all the minor un‐saturated acids of milk fat were detected. Although the fat of the non‐lactating gland contained small amounts of the minor saturated and unsaturated acids characteristic of milk fat, it differed from lactating‐gland fat and also from bovine depot‐fat in the relative amounts of the major component acids; palmitic acid comprised more than 40% of the total acids of this fat.