371. The properties of New Zealand butters and butterfats I. Iodine, reichert and saponification values and softening points of monthly samples of butterfats from nine commercial factories over four years

Cox, G. A.; McDowall, F. H.

doi:10.1017/s0022029900005173

Cited by 23 publications

(13 citation statements)

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“…The C18 unsaturated acids (the major constituents of butterfat) are at a minimum in November (23.4 moles %) and rise to a maximum in May (29.6 moles %), a seasonal variation of 6*2 moles %. The accentuated difference between these two samples does, however, conform to the findings of Cox & McDowall (1948), who observed that seasonal changes in New Zealand butterfats were characterized by low average iodine values in November-December (about 34.0) which rose to relatively high values in May-June (about 40 0).…”

Section: Seasonal Variations In the Proportions Of The Fatty Acid Consupporting

confidence: 87%

“…The saponification equivalents and iodine values, without bearing any direct mathematical relationship with each other, follow the same trends. In conformity with the graphs of Cox & McDowall (1948) saponification equivalents when converted to saponification values exhibit an interrelationship with the Reichert values, an increase in one corresponding with an increase in the other. As might be anticipated, the Reichert values are closely correlated with the proportions of C4-C12 saturated acids found to be present in the samples analysed, and are at a maximum of 32-0 in November and a minimum of 25-5 in May.…”

Section: Relation8hip Between Chemical and Phy8ical Constant8supporting

confidence: 82%

“…Z. (1951), 288, 251. Seasonal Variations in Fatty Acid Composition of New Zealand Butterfat BY R. P. HANSEN AD F. B. SHORLAND Fate Re8earch Laboratory, Department of Scientific and Indu8trial Re8earch, Wellington, New Zealand (Received 6 February 1952) New Zealand butterfat has been shown by Cox & McDowall (1948) to exhibit seasonal variations in softening points, iodine values, saponification values and Reichert values. The characteristic trend of variation of each of these properties was observed to be remarkably uniform in the four different years reviewed, and in butterfats from different localities.…”

mentioning

confidence: 99%

“…The purpose of this investigation was to measure statistically at regular intervals the fluctuations in the fatty acid composition ofNew Zealand butterfat and to attempt correlation of these changes in chemical composition with the findings of Cox & McDowall (1948). Six butterfat samples, representing butter churned at two-monthly intervals, were analysed in triplicate to provide data for the comparison of fatty acid composition at regular intervals over the period of 1 year.…”

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confidence: 99%

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Seasonal variations in fatty acid composition of New Zealand butterfat

Hansen¹,

Shorland²

1952

Biochemical Journal

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14-METHYLHEXADECANOIC ACID IN MUTTON FAT 207 37.5°. In the sample of extemal tissue fat analysed, (+)-14-methylhexadecanoic acid constitutes not less than 0-2 % of the total fatty acids. Examination ofother fractions from mutton fat is in progress, and the evidence already accumulated suggests that appreciable quantities of branched-chain acids are present. The work now reported establishes that certain branched-chain acids isolated from wool grease (Weitkamp, 1945) and presumably secreted by the sebaceous glands of the sheep are also present in the extemal tissue fat, and possibly in the other fatty tissues of this animal. SUMMARY (+)-14-Methylhexadecanoic acid has been shown to occur as a minor constituent of mutton fat. We wish to acknowledge the assistance given in this work by Mr M. Fieldes, Soil Bureau, Department of Scientific and Industrial Research, Wellington, who kindly carried out all X-ray measurements. To Mr M. S. Carrie, Chemist to The Hawkes Bay Farmers Freezing Company Ltd., and to the management of that Company, we are indebted for arranging supplies of suitable material for this investigation.

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Section: Seasonal Variations In the Proportions Of The Fatty Acid Consupporting

confidence: 87%

Section: Relation8hip Between Chemical and Phy8ical Constant8supporting

confidence: 82%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Seasonal variations in fatty acid composition of New Zealand butterfat

Hansen¹,

Shorland²

1952

Biochemical Journal

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“…3,5). For twin pairs T49, 50 and T71, 72 there was a close within-twin-set relationship for both the fat content of the milk and the yield of fat.…”

Section: Resultsmentioning

confidence: 85%

704. The properties of New Zealand butters and butterfats: V. Milks and butterfats from monozygotic twin cows

McDowall¹,

Patchell²

1958

Journal of Dairy Research

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1. Seven sets of monozygous twins were kept under the same open-grazing conditions for one year. Milks were analysed for fat, solids-not-fat, lactose and total protein contents, and butterfats were isolated at fortnightly intervals for estimation of iodine value, refractive index, softening point, saponification value, Reichert value, carotene content and vitamin A content. The results are presented both graphically and statistically.2. Consistent differences in body weights of the cows of a twin set did not render the twin set unsuitable for use in experimental work on causes of changes in milk yield, fat yield, milk composition or butterfat characteristics.3. The advantages of monozygous twins over unrelated cows was shown: (a) by the close general correspondence of the within-twin-set results as compared with the between-twin-set results throughout the period of the trial; (b) by the similarity in the forms of the curves for the different sets of twins; (c) by the marked similarity of the reaction of the cows of a twin set to change in environmental conditions—this applied particularly for butterfat characteristics such as iodine value and refractive index; (d) by the ‘twin efficiency values’ for butterfat properties computed from the whole-lactation weighted means, viz. iodine value, 7·8; saponification value, 3·4; Reichert value, 5·5; carotene content, 7·8; vitamin A content, 1·7; and vitamin A potency, 2·5.4. There were wide differences in the degree of approach to ‘identicality’ with different sets of twins. The cows in two of the sets showed a consistently close within-twin-set relationship for all characteristics studied.

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Animal fats: Recent researches in the fats research laboratory, D.S.I.R., New Zealand

Shorland¹

1953

J Sci Food Agric

102

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The views recorded in the first section of this survey dealing with the relationship between the dietary and depot fats are in some cases based on the results of other investigators. In the second section the work of this Laboratory on the fatty-acid composition of butter fat has been examined in the light of the recent British discoveries on the synthetic activity of the mammary gland. Finally, the work of the Fats Research Laboratory on the isolation from animal fats of trace constituents, particularly the branched-chain fatty acids, is reviewed. I . The efect of dietary fat on the depot fats of animals The fats from animals are from two sources : (a) endogenous or ' synthetic ', made in the animal from dietary carbohydrate,' or from protein,z presumably via ' acetate ' units which are condensed to yield the long-chain fatty acids3 characteristic of natural fats ; (b) exogenous from the dietary fat.The respective contributions of the dietary fat and the ' synthetic ' fat to the depot fat are difficult to assess precisely, but useful information about the exogenous fat may be obtained by feeding diets containing fatty acids not normally found in the ' synthetic ' fat, e.g. deuterofatty acids,4 fatty acids with uneven numbers of carbon atoms,5 conjugated linoleic,s elaidic' or linolenic acid.8The composition of the ' synthetic ' fat may be deduced approximately (a) from feeding animals on ' fat-free ' diets,z (b) from comparisons between the weights of fatty acids in the diet and in the depot lo or ( c ) from the composition of ruminant depot-fat, which appears to consist almost entirely of ' synthetic ' fat.ll The fatty-acid composition of ' synthetic ' fat may be given as : oleic, 17-53 ; palmitic, 27-38 ; stearic, 4-29 ; hexadecenoic (with tetradecenoic), 2-16 ; and myristic (with lauric), 3-5 moles per cent. The traces of C,, diene and of C,,-,, unsaturated acids invariably present probably originate from the dietary fat, though the possibility of some synthesis cannot be excluded.l2 I t would seem that dietary fat has some influence on the nature of the ' synthetic ' fat. For example, rats fed on diets rich in palmitic acid will deposit less than the normal proportions of this acid.13 But the ' synthetic ' fats of pasture-fed rabbits and horses (see Table I) contain a higher-than-normal content of palmitic acid (45.8 and 36.3% respectively, calculated from linolenic acid content). Rats fed on diets with 3 3 % of fat normally deposit fat with 5-8% of hexadecenoic acid,I4 but the proportions of this acid may be increased two or three times by withdrawing fat from the dietZ or possibly by means of a hypothalamic lesion to induce obesity.15The first clear recognition of the role of dietary and of synthetic ' fat in the formation of animal depot-fat appears to be due to Callow.lB In 1935 he expressed the view that the softness and iodine value of fats in different parts of the body of the same animal, or between the same parts of different animals fed on the same diets, were determined by the rate of growth. This...

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371. The properties of New Zealand butters and butterfats I. Iodine, reichert and saponification values and softening points of monthly samples of butterfats from nine commercial factories over four years

Cited by 23 publications

References 3 publications

Seasonal variations in fatty acid composition of New Zealand butterfat

Seasonal variations in fatty acid composition of New Zealand butterfat

704. The properties of New Zealand butters and butterfats: V. Milks and butterfats from monozygotic twin cows

Animal fats: Recent researches in the fats research laboratory, D.S.I.R., New Zealand

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