The influence of dietary fat of varying unsaturation on the component acids of cow milk fats

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Abstract
Milk fats from 5 groups of 3 cows each were analyzed by ester-fractionation. Ingestion of 8 oz. daily of oils high in oleic and stearic acids led to increased contents of oleo-and stearo-glycerides and decreased amts. of butyric-decanoic glycerides in the resultant milk fat. Intake of an oil high in lauric and myristic acids increased the levels of lauro-and myristoglycerides and slightly diminished the palmito-and oleoglycerides in the milk fat. These alterations in the milk fat are attributed to the relative assimilability and proportions of the glycerides in the dietary oils in view of the postulate that milk glycerides are derived from blood glycerides in the mammary gland. There was no- evidence for desaturation of stearo-glycerides in the transformation of a hydrogenated oil to milk glycerides.