Comprehensive evaluation of fatty acids in foods. I. Dairy products.

A thorough search of the post-1960 world's literature has produced a voluminous amount of information of the fatty acid content of milk fat. The composition and quantity of fat in cow's milk are affected by many variables, including breed, nutrition, stage of lactation, and season. Seasonal fluctuation in fatty acid content was considered in compiling data. Data were evaluated with reference to adequacy of esterification procedure and gas chromatographic analysis. Techniques for converting methyl ester data to a form suitable for food table use are illustrated. The detailed fatty acid profile of milk fat derived through the current study is presented. Reliable and up-to-date tables of fatty acids in dairy and selected non-milk fat products are provided for the use of dieticians, nutritionists, and workers in food technology and related fields.