Some further observations on factors which influence the component fatty acids of butter

Abstract

One change, which is seasonal, consists in an increase in the % of oleic acid with a parallel diminution in butyric and stearic acids, occurring on return of the cows to pasture in the spring. Another change, which is a function of the age of the cow, consists in a gradual augmentation of the amt. of unsaturated components of the fat, chiefly at the expense of the palmitic acid.