Triglyceride Structure of Cow's Milk Fat. A Review

Abstract

Limitations of pancreatic lipolysis as a means for studying the triglyceride structure of milk fat are indicated. The distribution of the fatty-acids in milk triglycerides is nonrandom and does not conform to the 1,3-random 2-random theory. Most of the butyrate and caprylate is esterified to the primary position, one/long-chain triglyceride molecule. Milk fat is so complex, that few individual triglycerides can be identified.