Seasonal variations in the composition and thermal properties of New Zealand milk fat: I. Fatty-acid composition
| Autor: | I. K. Gray |
|---|---|
| Rok vydání: | 1973 |
| Předmět: |
Chromatography
Gas Significant negative correlation Methylation Pregnancy Lactation medicine Animals Food science Chemistry Fatty Acids Temperature Stereoisomerism General Medicine Dietary Fats Dairying Milk medicine.anatomical_structure Milk fat Butter Fatty Acids Unsaturated Cattle Female Animal Science and Zoology Composition (visual arts) Seasons Fatty acid composition New Zealand Food Science |
| Zdroj: | Journal of Dairy Research. 40:207-214 |
| ISSN: | 1469-7629 0022-0299 |
| DOI: | 10.1017/s0022029900014527 |
| Popis: | SummaryThe fatty-acid composition of 17 samples of New Zealand milk fat obtained throughout one dairy season is reported.The weight percentage of butyric (C4:0) acid was significantly correlated with that of caproic (C6:0) acid and that of caprylic (C8:0) acid. Percentages of C6:0and C8:0showed a highly significant correlation with each other and with weight percentages of capric (C10:0) and lauric (C12:0) acids.There was a highly significant negative correlation between palmitic (C16:0) and stearic (C18:0) acids and between C4:0and C16:0acids. Oleic (C18:1) acid showed significant negative correlations with C8:0, C10:0, C12:0, myristic (C14:0) and C16:0acids. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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