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Seasonal variations in the composition and thermal properties of New Zealand milk fat: I. Fatty-acid composition

Published online by Cambridge University Press:  01 June 2009

I. K. Gray
I. K. Gray
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
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Summary

The fatty-acid composition of 17 samples of New Zealand milk fat obtained throughout one dairy season is reported.

The weight percentage of butyric (C4:0) acid was significantly correlated with that of caproic (C6:0) acid and that of caprylic (C8:0) acid. Percentages of C6:0 and C8:0 showed a highly significant correlation with each other and with weight percentages of capric (C10:0) and lauric (C12:0) acids.

There was a highly significant negative correlation between palmitic (C16:0) and stearic (C18:0) acids and between C4:0 and C16:0 acids. Oleic (C18:1) acid showed significant negative correlations with C8:0, C10:0, C12:0, myristic (C14:0) and C16:0 acids.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 2 , June 1973 , pp. 207 - 214
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

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