THE SYNTHESIS AND SECRETION OF MILK FAT

Publisher Website
Google Scholar
Abstract
Glands were studied from cows at various stages of lactation and during the dry period. The dry glands were found to contain much less dry matter and fat than those in milk, indicating a marked atrophy of the gland as lactation ceases. Fat was found to be one of the chief constituents in the lactating gland, comprising on the average 40% of the dry matter. The nature of the fat from lactating glands differs widely from that of the non-lactating gland. The fat of the lactating gland is almost intermediate in character between butterfat and body fat as judged by the 3 constants of fat; the I number, the Reichert-Wollney number and the saponi-fication number. The organic P and cholesterol content of 2 lactating glands were too low to warrant their consideration as related to milk fat. From the data it can be concluded that the fat in the mammary gland of lactating cows is concerned in the synthesis of the milk fat.

This publication has 1 reference indexed in Scilit: