The component fatty acids and glycerides of the milk-fat of Indian camels

Xiii. the Component Fatty Acids and Glycerides of the Milk-fat

THE component fatty acids and glycerides of the milk-fat of the camel have been studied in detail, in order to compare them with those of the milk-fats of the cow [Hilditch et al., 1929; 1930; 1931], buffalo [Bhattacharya and Hilditch, 1931], sheep and goat [Dhingra, 1933]. In north-western parts of India milk from camels is utilised as an article of diet by some tribes, but the fat is rarely e...

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Cxi. the Component Fatty Acids and Glycerides of the Milk-fats of Indian Goats and Sheep. by Das Ram

THE milk-fats from goats and sheep are used, although only to a small extent, as substitutes for those of cows and buffaloes in India. The component fatty acids and glycerides of these two fats have been studied by methods recently developed [Hilditch et al., 1929; 1930; 1931] in the case of cow butter-fats, in order to compare their composition with those of the latter and, in certain respects...

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The Component Fatty Acids of Goat Milk Fat

Milk fats from different species of mammals are known to vary considerably in chemical composition. In early work, the butter fat constants were largely used to indicate the differences in composition. More recently, emphasis has been placed on comparisons of the component fatty acids of the various types of butter fats. The methods available for separation of the acids are not conducive to hig...

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The Component Fatty Acids of Goat Milk Fat

Milk fats from different species of mammals are known to vary considerably in chemical composition. In early work, the butter fat constants were largely used to indicate the differences in composition. More recently, emphasis has been placed on comparisons of the component fatty acids of the various types of butter fats. The methods available for separation of the acids are not conducive to hig...

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The Component Fatty Acids of Goat Milk Fat

Milk fats from different species of mammals are known to vary considerably in chemical composition. In early work, the butter fat constants were largely used to indicate the differences in composition. More recently, emphasis has been placed on comparisons of the component fatty acids of the various types of butter fats. The methods available for separation of the acids are not conducive to hig...

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The component fatty acids and glycerides of the milk-fat of Indian camels

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Xiii. the Component Fatty Acids and Glycerides of the Milk-fat

Cxi. the Component Fatty Acids and Glycerides of the Milk-fats of Indian Goats and Sheep. by Das Ram

The Component Fatty Acids of Goat Milk Fat

The Component Fatty Acids of Goat Milk Fat

The Component Fatty Acids of Goat Milk Fat

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