May s, 1933 
Fatty Acids in Butter Fat 
373 
percentages of free fatty acids were 0.919 and 0.971. The percentages 
of soluble fatty acids were 7.838 and 7.992, and their neutralization 
numbers 509.387 and 510.045, respectively. The percentages of insoluble 
fatty acids were 86.954 ^ind 86.778, and their neutralization numbers 
221.809 and 222.555. percentage was exceptionally low in Fancy 
III*s fat. The percentages of glycerol were 12.611 and 12.664. 
The two breeds contained similar quantities of the several groups of 
fatty acids and of glycerol, and their acid mixtures, both soluble and 
insoluble, were of like character, although the neutralization number of 
the insoluble was slightly higher in the Jerseys. 
Both breeds exceeded the herd sample (Table I) materially in soluble 
fatty acids. 
Tab^e XII .—Analysis of butter fat from cows intermediate in lactation 
Colantha. 
Samantha 
IV. 
Cecile II. 
Fancy III. 
Saponification number { s ) 
229.741 
229.190 
231.781 
234.107 
Acid number (a).. 
.(mgm.).. 
1.646 
2.029 
2.728 
1*732 
Ether number { e ) .. 
228.095 
227.161 
229.053 
232.375 
lodin number. 
*;oi 
^1.180 
24.^82 
26.750 
Equivalent in oleic acid.. 
.. (per cent).. 
35*040 
34-693 
27.122 
f 
*9-756 
Total fatty acids ( T ) (1.00—0.00022594 
. 
94.846 
94.868 
94.825 
94-750 
Neutralization number (w) 
( sT ) . 
.mgm. .. 
242.225 
241.588 
244.430 
247-079 
Free fatty acids ( A ) ajn (per cent)..... 
.680 
. 840 
1.116 
. 701 
Soluble fatty acids ( 5 ) (T- 
■ 1 ) (per cent). 
6.744 
6.703 
6.773 
7*542 
Neutralization number.. 
.(n^.).. 
S 3 S -083 
539*370 
527.122 
538*345 
Insoluble fatty acids ( I ) by alcoholic 
pota^. 
88.102 
88.165 
88.052 
87.208 
Neutralization number.. 
-(mgm.).. 
219.808 
218.949 
222.687 
221.889 
Stearic acid by crystalliza- 
tion. 
16.923 
17*732 
20.493 
18.287 
Glycerol (0.00054703 «)... 
. (per cent)... 
12.477 
12.426 
12.530 
12.712 
The percentages of total fatty acids were 94.857 in the Holsteins and 
94.788 in the Jerseys, and their neutralization numbers 241.907 and 
245.755 mgm., respectively. The percentages of free fatty acids were 
0.760 and 0.908. The percentages of soluble fatty acids were 6.724 ^d 
7.158, and their neutralization numbers 537.227 and 532.734, which 
were considerably higher than usual. The percentages of insoluble fatty 
acids were 88.134 in the Holsteins and 87.630 in the Jerseys, and their 
neutralization numbers 219.379 and 222.288. The percentages of glyc¬ 
erol were 12.452 and 12.621, a noticeable difference. 
The Holsteins exceeded the Jerseys in total and insoluble fatty acids 
and contained a considerably higher proportion of high molecular weight 
acids in the insolubles. The Jerseys suffered a smaller loss of soluble 
acids and of glycerol. 
The Holsteins exceeded the herd sample (Table I) in insoluble acids 
with a corresponding loss of soluble acids and a material loss in neutrali¬ 
zation number of the insolubles. The Jerseys averaged substantially 
the same as the herd sample. 
39362—23 - 2 
