The Fatty-Acid Composition of Glyceride Fractions Separated from Milk Fat
- 1 January 1945
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 28 (1), 65-78
- https://doi.org/10.3168/jds.s0022-0302(45)95144-7
Abstract
The wt. and mol. percentages of fatty acids in glyceride fractions, which were separated from milk fat by precipitation from a solvent, were detd. by analysis of methyl esters obtained by fractional distillation. Analyses of the glyceride fractions made more reliable the detection of fatty acids present in small amts. An improved method of controlling the temp. gradient throughout an electrically heated and packed fractionating column is described. A literature review is included.Keywords
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