ifoy 5* Z 993 
Fatty Adds in Butter Fat 
379 
Tabl0 XIX .—Fatty acids in butter fat from cows late in lactation 
Fatty acids. 
Colantha. 
Samantha 
IV. 
Cecile II. 
Fancy III. 
Soluble acids: 
Butyric acid (by difference). 
Caproic acid. 
Caprylic acid. 
^pnc acid. 
Total. 
Per cent, 
2. 241 
1- 76s 
• 653 
1.850 
Per cent, 
2.494 
I. 784 
•733 
I. 566 
Per cent. 
2. 864 
I. 726 
• 857 
I- 785 
Per cent. 
3*059 
2.301 
. 616 
I- 550 
6.509 
6-377 
7.232 
7. 526 
Insoluble acids: 
Lauric acid. . 
Myristic acid.. 
Palmitic acid (by difference). 
Stearic acid. 
Oleic acid. 
Total. 
7. 687 
15 - 554 
5. 782 
19 * 135 
40.313 
6.592 
* 7 - 039 
9.274 
18. 029 
37 - 430 
7- 087 
18.985 
13.142 
18.430 
29. 980 
6.333 
18. 484 
10. 923 
18. 781 
3 *- 783 
88.471 
88. 384 
87. 624 
87.304 
Total fatty acids. 
94. 980 
94.961 
94. 856 
94. 830 
The percentage of but)rric acid was 2.368 in the Holsteins and 2.962 
in the Jerseys; of caproic acid, 1.775 2.014; of caprylic acid, 0.693 
and 0.737; and of capric acid, 1,708 and 1.668. The breed differences 
are concealed by the higher content of soluble acids in the Jerseys. 
The percentage of lainic acid was 7.140 in the Holsteins and 6.710 in 
the Jerseys; of myristic acid, 16.307 and 18.735; of palmitic acid, 7*528 
and 12.033; stearic acid, 18.582 and 18.606; and of oleic acid, 38.^2 
and 31.382. The breed differences were substantially of the same char¬ 
acter as in the intermediate period. 
The Holsteins differed materially from the herd sample (Table II), 
particularly in the insoluble acid mixture. In a general way the Jerseys 
agreed with the herd sample except in stearic acid content. 
EFFECT OF LACTATION 
In the Holsteins the percentage of total fatty acids increased 0.065 
four months and 0.179 in seven months, and their neutralization number 
decreased 3.673 and 8.488 mgm.; the soluble fatty acids decreased 1.114 
and 1.295 insoluble fatty acids increased 1.180 and i.474» 
and their neutralization number decreased 2.436 and 5.607 mgm.; and 
the glycerol decreased 0.159 and 0,434 per cent. The change in soluble 
fatty acids consisted of a decreasing loss from butyric acid to caprylic 
with a slight increase in capric acid. There was an appreciable gain in 
lauric acid, loss in m3rristic acid, and marked gain in oleic acid. 
In the Jerseys the percentage of total fatty acids increased 0.018 in 
four months and 0.073 seven months, and their neutralization number 
decreased 1.049 3-^94 soluble fatty acids decreased 0.834 
and 0.613 per cent; the insoluble fatty acids increased 0.852 and 0.682 
per cent, and their neutralization number decreased 0.267 and 2.409 
mgm.; and the glycerol decreased 0.043 and o. 178 per cent. The change 
in scJluble fatty acids was more gradual than in ^e Holsteins; but)nric, 
caproic, and caprylic acids decreased slightly; capric acid increased; 
lauric acid increased noticeably; m)aistic acid decreased; and oleic acid 
increased, but less than in the Holsteins. 
