Influence of elevated levels of linoleic acid on the thermal properties of bovine milk fat

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Abstract
The thermal properties of bovine milk fat containing 15.5% linoleic acid have been compared with those of milk fat containing a normal level (1.8%) of linoleic acid in order to examine the influence of altered triglyceride (TG) composition on their physical characteristics. The total TGs of 18∶2‐rich milk fat melted over the range −38 to 30 C compared with the range −33 to 34 C for control milk fat. Polymorphism exhibited by the high mol wt TGs of control milk fat was absent in the same fraction of 18∶2‐rich milk fat. Similarly, the complex melting thermogram of the low mol wt TGs of control milk fat and its obvious polymorphic behavior contrasted with the single broad melting peak of the low mol wt TGs of 18∶2‐rich milk fat. This solid miscibility in the 18∶2‐rich milk fat could be a consequence of the lower proportion of saturated TGs or the presence of high proportions of diene and triene TGs containing 18∶2 instead of monoene and diene TGs containing 18∶1.
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