Seasonal variations in the composition and thermal properties of New Zealand milk fat: I. Fatty-acid composition
- 1 February 1973
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 40 (2) , 207-214
- https://doi.org/10.1017/s0022029900014527
Abstract
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 C6:0and C8:0showed 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 C4:0and C16:0acids. Oleic (C18:1) acid showed significant negative correlations with C8:0, C10:0, C12:0, myristic (C14:0) and C16:0acids.Keywords
This publication has 1 reference indexed in Scilit:
- Studies on the properties of New Zealand butterfats: V. The effect of stage of lactationJournal of Dairy Research, 1962