Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. VI. Relation of the High-Melting Triglyceride Fraction to Butterfat and the “Membrane”

In an earlier paper Palmer and Wiese (5) reported the isolation of a high-melting triglyceride fraction from "membrane" preparations from washed cream. Later work (4, 6) showed that protein and phospholipides together accounted for only 40 to 65 per cent of supercentrifuged "membrane" preparations. The remainder was phosphorus-free lipide which undoubtedly included the high-melting fraction. This paper reports an attempt to clarify the origin and nature of this fraction.