Structure and Synthesis of Milk Fat. II. Fatty Acid Distribution in the Triglycerides of Milk and Other Animal Fats

Abstract

Trigly~'eride structure of a number of fats was studied by use of the specificity of pancreatic lipase for cleaving the fatty acids esterified on the 1 and 3 positions of the glycerol. These fats included the back, visceral, blood, and milk triglyeerides of an individual cow; milk fat before and after seven days of inanition; visceral and back fat of a pig; and the depot fat from a steer.