Structure and Synthesis of Milk Fat. VII. Distribution of Fatty Acids in Milk Fat Triglycerides with Special Reference to Butyrate

Silicic acid column chromatography (SACC) and low-temperature-eIs~stallization from acetone of hydrogenated milk fat were employed to isolate the low molecular-weight trigIycerides from milk fat. These techniques supplemented with thin-layer chromatography (TLC) and gas chromatography (GC) of the intact triglycerides and fatty acids esterified to the glycerol molecule enabled determination of the maximum amount of butyrate present.