Total Monoglyceride Content of Some Dairy Products

Abstract

Monoglycerides, which are products of fat hydrolysis, are known to be surface active and thus may influence the behavior of milk. Several dairy products were analyzed to establish the monoglyceride content. The average total monoglyceride contents reported as mM/100 g of fat were: fresh, raw milk - 0.077; pasteurized, whole milk - 0.145; homogenized milk -0.206; 40% cream - 0.125; butter - 0.189; and Blue cheese - 0.354. It may be possible to establish the quality of the cream from which butter is made by determining the monoglyceride content.