LIPIDS PRESENT IN MILK FAT 



793 



Table 25 

 The Fat and Cholesterol Content of Cow's Milk" 



° Adapted from B. Nataf, O. Mickelsen, A. Keys, and VV. E. Petersen, J. Nutrition, 

 36, 495-506(1948), p. 502. 



b W. Denis and A. S. Minot, /. Biol. Chem., 36, 59-61 (1918). 



* L. Wacker and K. F. Beck, Z. Kinderheilk., 27, 288-292 (1921). 

 d H. Nakanishi, Nagoya J. Med. Sci., 5, 190-191 (1931). 



e P. Coccheri, Lattante, 3, 284-304 (1932). 



' H. Dam, Biochem. Z., 270, 112-115 (1934). 



« O. Muhlbock, Z. Kinderheilk., 56, 303-306 (1934). 



* D. Torrisi, Arch, fisiol., 39, 431-457 (1940). 



* R. Schoenheimer and W. M. Sperry, /. Biol. Chem., 106, 745-760 (1934). 



milligram per cent). The lowest values were obtained for the Holsteins 

 (9.6 milligram per cent), the highest for the Jersey cows (12.9 milligram 

 per cent), and intermediate values for the Guernseys (11.5 milligram per 

 cent) . There is considerable disagreement as to whether or not cholesterol 

 is present in the esterified form. According to Wacker and Beck, 480 100% 

 of the milk cholesterol is esterified; smaller amounts of the esters were 

 reported by other workers, 481 and nothing but free cholesterol was found by 

 a number of investigators. 479 ' 482 ' 483 Nataf et al. m are of the opinion that 

 no fixed relationship exists between the fat level and the cholesterol level 

 of the diet. 



Marked variations in the milk cholesterol are associated with species. 

 Table 26 records data on the cholesterol and fat content of milk obtained 

 from a number of common animals. 



480 L. Wacker and K. F. Beck, Z. Kinderheilk., 27, 288-292 (1921). 



481 F. W. Fox, and J. A. Gardner, Biochem. J., 18, 127-135 (1924). 



482 S. Ansbacher and G. C. Supplee, J. Biol. Chem., 105, 391-404 (1934) 



483 O. Muhlbock, Z. Kinderheilk., 56, 303-306 (1934). 



