DIFFERENCES IN THE COMPOSITION OF TRIGLYCERIDES IN SUMMER AND WINTER MILK-FAT

A simple process made it possible to characterize triglyceride chromatograms of milk fat. In this process, a fractionated crystallisation of the milk fat was carried out and during the analysis the individual standards were carried over. With this method the high- and low-melting triglycerides with the same distribution value (same number of C bodies) were made visible in the chromatogram. The triglycerides which differ clearly in their concentration in winter and summer fat are further contrasted. Two additional fractions (distribution value 48, fraction B and D), could be ascertained in the summer fat, but could not be found in the winter fat. It can be assumed that one fatty acid in the two fractions is oleic acid.