Physico-Chemical Characteristics of Canadian Milk Fat. Unsaturated Fatty Acids

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Abstract
Average values of fatty-acids in milk fat were: conjugated dienes 1.13%, conjugated trienes 0.021%, conjugated tetraenes 0.002%, nonconjugated dienes 1.31%, nonconjugated trienes 0.89%, nonconjugated tetraenes 0.19%, nonconjugated pentaenes 0.12% and nonconjugated hexaenes 0.042%. Conjugated dienes and trienes, nonconjugated trienes and pentaenes and monoethenoid acids were higher in summer than winter milk fat There was a close relationship between I value, monoethenoid acids, conjugated dienes and nonconjugated trienes. Of total I value 74% was contributed by monoethenoid acids, 14% by dienes, 8% by trienes and 4% by tetraenes, pentaenes and hexaenes. The occurrence of conjugated dienes in relatively large amounts and of hexaenes is characteristics of milk fat.