Studies in the secretion of milk fat

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Abstract
The chief change effected by fasting was a reduction of some 80% in the original content of lower components up to and including myristic acid with a corresponding rise in oleic acid. The replacement of the lower acids by oleic is fully discussed in the light of different theories which have been proposed to account for the presence of the lower fatty constituents in normal cow''s milk. A modified procedure is described for the analysis of butterfat by fractional distillation without prolonged steam distillation.