Migration of Copper Between Different Fractions of Milk

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Abstract
About 35% of the naturally oecuring copper in milk is associated with the fat fraction as calculated by the procedure of Mulder and Koppejan. On storage copper mig~'ated into the nonfat fraction until only 0 to 7% remained with the fat. Only a small proportion of added copper was associated with the fat although the amount increased as more copper was added to milk. The data nmy be interpreted as follows: The naturally occurring copper associated with fat is largely or wholly a part of copper containing compo- nents which desorb from the surface of fat globules during storage. Added copper associates with the inner nonde- sorbing part of the membrane and remains there for at least 144 hours of storage.
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