Free Access
| Issue |
Lait
Volume 43, Number 423-424, 1963
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|---|---|---|
| Page(s) | 129 - 148 | |
| DOI | https://doi.org/10.1051/lait:1963423-4245 | |
Lait 43 (1963) 129-148
DOI: 10.1051/lait:1963423-4245
Station centrale de Microbiologie et de Recherches laitières Centre national de Recherches zootechniques, Jouy-en-Josas (Seine-et-Oise)
DOI: 10.1051/lait:1963423-4245
Les acides gras du beurre. Connaissances actuelles
SIMONE KUZDZAL-SAVOIEStation centrale de Microbiologie et de Recherches laitières Centre national de Recherches zootechniques, Jouy-en-Josas (Seine-et-Oise)
Abstract - According to HERB (1960), it can be assumed that butterfat contains about sixty fatty acids. Such fatty acids are either taken out of the blood or synthetised by the udder. All of them are constituents of the triglycerids. Among the "essential acids", only linoleic acid seems to be "indispensable" and its content is still only approximately known. Many investigations which are undertaken at the present time about such " essential acids " will give us an interesting information, we hope, in a short time.