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Relationship between trisaturated glyceride composition and the softening point of milk fat

Published online by Cambridge University Press:  01 June 2009

Peter W. Parodi
Peter W. Parodi
Affiliation:
Fats Research Laboratory, The Butter Marketing Board, Hamilton Central, Queensland, Australia, 4007
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Summary

No relationship was found between the trisaturated glyceride content and the softening point (SP) of milk fat. Inter-esterification of milk fat increased its SP, but did not change the trisaturated glyceride content or the fatty acid composition of the trisaturated glyceride fraction. Inter-esterification increased the amount of both low and high and decreased the amount of medium molecular weight triglyceride species in the trisaturated glyceride fraction. The increase in the amount of high molecular weight triglyceride species was up to 3 times greater than the increase in the amount of low molecular weight triglycerides.

The triglyceride species composition of the trisaturated glyceride fraction of milk fat was found to vary seasonally. Excellent correlation was found between SP and groups of low molecular weight triglycerides, groups of high molecular weight triglycerides and some individual triglyceride species. Correlation coefficients were higher than those previously reported between groups of fatty acids and SP.

Type
Original Articles
Information
Journal of Dairy Research , Volume 46 , Issue 4 , November 1979 , pp. 633 - 639
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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